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Thai Green Curry
A vibrant and aromatic Thai Green Curry featuring tender chicken, crisp bamboo shoots, and unique Thai eggplant simmered in a rich, spicy coconut sauce. This is one of Thailand's most beloved curries, especially popular internationally.
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- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 3 tbsp Green curry paste(Use a good quality paste for best flavor. Adjust amount to your spice preference.)
- 400 ml Full-fat coconut milk(Shake can well before opening. You'll use the thick cream from the top first.)
- 6 Thai eggplant(quartered. If unavailable, substitute with small Japanese eggplants, cut into quarters.)
- 100 g Canned bamboo shoots(sliced or strips, drained and rinsed)
- 1 cup Fresh Thai basil leaves(packed. Regular basil can be substituted, but Thai basil offers a distinct anise-like flavor.)
- 2 tbsp Fish sauce(For authentic umami flavor. Soy sauce can be used as a vegetarian alternative, but will alter the taste.)
- 1 tbsp Palm sugar(or brown sugar, finely chopped or grated. Balances the spice and saltiness.)
- 4 Kaffir lime leaves(bruised or torn to release aroma. If unavailable, add a strip of lime zest.)
- 2 Red chili(thinly sliced, for garnish and extra heat. Remove seeds for less spice.)
- 1 tbsp Vegetable oil(for sautéing)
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- 1
Heat the vegetable oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Add the green curry paste and sauté, stirring constantly, for about 1-2 minutes until it becomes very fragrant and slightly darker. Be careful not to burn it.
â±ïž 2 minutes - 2
Scoop out the thick coconut cream from the top of the can (about 1/2 cup) and add it to the wok. Continue to cook, stirring, until the oil separates from the cream, which indicates the paste is well-cooked and fragrant. This should take about 3-5 minutes.
â±ïž 5 minutes - 3
Add the sliced chicken thighs to the wok. Stir-fry until the chicken is lightly browned and mostly cooked through, about 5-7 minutes. Pour in the remaining coconut milk, fish sauce, palm sugar, and kaffir lime leaves. Bring the mixture to a gentle simmer.
â±ïž 7 minutes - 4
Add the quartered Thai eggplant and drained bamboo shoots to the simmering curry. Stir well, cover the wok or skillet, and let it simmer gently for about 10-15 minutes, or until the eggplant is tender but still holds its shape. Stir occasionally to prevent sticking.
â±ïž 15 minutes - 5
Taste the curry and adjust seasoning if necessary. You might need more fish sauce for saltiness, palm sugar for sweetness, or a squeeze of lime juice for brightness (optional). Once the flavors are balanced and the eggplant is tender, remove the wok from the heat.
â±ïž 2 minutes - 6
Stir in the fresh Thai basil leaves until they just begin to wilt. Ladle the curry into serving bowls. Garnish with the sliced red chilies. Serve immediately with steamed jasmine rice.
â±ïž 1 minute
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- âFor a richer curry, use only the thick cream from the coconut milk can in the initial sauté step, then add the rest of the milk later.
- âThai eggplant has a slightly bitter taste and firm texture that holds up well in curries. If you can't find it, use small Japanese eggplants.
- âThe key to a good curry paste base is to 'fry' it in the fat until fragrant. This releases its complex aromas and flavors.
- âAdd the Thai basil at the very end, off the heat, to preserve its fresh flavor and vibrant color.
- âAdjust the amount of green curry paste and red chilies to control the level of spiciness.
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- For a seafood version, substitute shrimp or firm white fish for chicken. Add shrimp during the last 5 minutes of cooking.
- For a vegetarian or vegan option, use firm tofu cubes (pressed and pan-fried beforehand for texture) instead of chicken, and substitute soy sauce or tamari for fish sauce.