Thai Green Curry
Fragrant, creamy, and beautifully spicy. Thai green curry is liquid gold. Coconut milk, aromatic paste, fresh basil — it's the kind of bowl you'll crave constantly.
Main Dish · Prep 15 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 500 g chicken thighs, boneless, sliced
- 3 tbsp green curry paste
- 400 ml coconut milk, full-fat
- 1 cup Thai basil, leaves
- 200 g bamboo shoots, drained
- 4 small Thai eggplant, quartered
- 2 tbsp fish sauce
- 1 tbsp palm sugar, or brown sugar
Liquid Gold
There's something almost magical about Thai green curry. That first whiff when you open the pot — lemongrass, kaffir lime, chili — it's like aromatherapy you can eat.
The Method
Start by frying the curry paste in a splash of coconut cream (the thick part from the top of the can) for 2-3 minutes until incredibly fragrant and the oil splits. This blooms all the flavors.
Add the chicken and stir until coated. Pour in the rest of the coconut milk, fish sauce, and sugar. Add the eggplant and bamboo shoots.
Simmer for 15-20 minutes until the chicken is tender and the sauce has thickened slightly. Tear in the Thai basil right at the end — the heat will wilt it perfectly.
Tina's Tips
- Chicken thighs, never breast — they stay juicier and more tender in curry
- Serve over jasmine rice or with rice noodles
- Add a kaffir lime leaf or two for extra fragrance
- This tastes even better the next day as the flavors deepen
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