Thai green curry
Ingredients
Curry
neutral oil
2 tbsp
Thai green curry paste
3.5 tbsp
coconut milk
400 ml
chicken stock
200 ml
chicken thighs (sliced)
500 g
aubergine (eggplant) (cut into chunks)
1 piece
green beans (trimmed, halved)
100 g
red pepper (sliced)
1 piece
fish sauce
1 tbsp
palm sugar
1 tsp
kaffir lime leaves (torn)
5 piece
Thai basil
1 handful
green chillies (sliced)
1.5 piece
To Serve
jasmine rice (steamed)
300 g
lime (cut into wedges)
1 piece
Thai basil
1 handful
red chilli (sliced)
1 piece
Instructions
Fry curry paste
Heat the oil in a large saucepan over medium heat. Add the green curry paste and cook for 2–3 minutes until fragrant.
Simmer with coconut milk
Stir in about half of the coconut milk and simmer for 3–5 minutes, allowing the paste to combine with the coconut milk.
Cook chicken
Add the chicken and cook for 3–4 minutes until lightly coloured.
Add remaining liquids
Pour in the remaining coconut milk and the chicken stock. Bring to a gentle simmer.
Simmer with vegetables
Add the aubergine, green beans, red pepper (if using), and kaffir lime leaves. Simmer for 10–12 minutes until the chicken is cooked through and the vegetables are tender.
Season curry
Stir in the fish sauce and sugar. Taste and adjust with more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime for brightness if desired.
Add Thai basil
Remove from the heat and stir through the Thai basil until just wilted.
Serve
Serve with steamed jasmine rice and garnish with extra basil and sliced chilli.
Storage
Best eaten fresh. Do not freeze due to coconut milk separation.
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