Thai Green Curry
Aromatic, creamy, and perfectly spiced, this Thai green curry brings the flavors of Bangkok to your kitchen. Make your own curry paste for authentic taste or use a quality store bought paste for convenience.
Ingredients
Instructions
- 1
Open the coconut milk cans without shaking. Scoop the thick cream from the top into a wok or large pan.
- 2
Heat the coconut cream over medium high heat until it separates and oil appears on the surface, about 3 minutes.
- 3
Add the green curry paste and fry in the coconut oil, stirring constantly, for 2 minutes until very fragrant.
- 4
Add the sliced chicken and stir to coat with the curry paste. Cook for 5 minutes until chicken is sealed.
- 5
Pour in the remaining coconut milk and bring to a gentle simmer. Do not boil vigorously.
- 6
Add eggplant, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar. Simmer for 15 minutes.
- 7
Add bell pepper in the last 5 minutes of cooking to retain some crunch.
- 8
Taste and adjust seasoning with more fish sauce for saltiness or sugar for balance.
- 9
Stir in Thai basil leaves just before serving. Garnish with sliced chilies and serve over jasmine rice.
Tips, Variations and Storage
Nutrition Information
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Written by
James Chen
Food Science Degree, Le Cordon Bleu Melbourne Graduate, Published Cookbook Author, Food Columnist for Australian Gourmet Magazine
James Chen brings a unique perspective to celebration cooking, blending traditional Asian techniques with Australian ingredients. His expertise spans multiple cuisines and he is passionate about helping families create memorable meals together.