Description
This authentic Thai Green Curry recipe features a fragrant and flavorful blend of Thai green curry paste, tender chicken thigh, and fresh vegetables simmered in rich coconut milk. Infused with kaffir lime leaves, Thai basil, and a balance of savory fish sauce and sweet sugar, this curry delivers a perfect harmony of Thai flavors. Ideal for a comforting dinner served with steamed jasmine rice and garnished with crispy shallots and fresh herbs.
Ingredients
Scale
Curry Paste and Aromatics
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) OR homemade green curry paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
Liquids and Seasonings
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g / 14 oz coconut milk, full fat
- 1 – 3 tsp fish sauce
- 1 – 3 tsp white sugar
- 1/8 tsp salt
Vegetables and Protein
- 6 kaffir lime leaves, torn in half
- 350 g / 12 oz chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1 cm thick
- 1 1/2 cups snow peas, trimmed
Finishing and Garnish
- 16 Thai basil leaves
- Juice of 1/2 lime
- Crispy fried Asian shallots, highly recommended
- Thai basil or cilantro/coriander, optional garnish
- Green or red chili slices, optional garnish
- Steamed jasmine rice, to serve
Instructions
- Heat oil and cook aromatics: Heat 2 tablespoons of vegetable oil in a heavy-based skillet or pot over medium-high heat. Add the Thai green curry paste along with minced garlic, grated ginger, and lemongrass paste if using. Cook for 2 to 3 minutes until the paste mostly dries out and becomes fragrant, taking care not to inhale the strong fumes.
- Add liquids to dissolve paste: Pour in 1 cup of low sodium chicken or vegetable broth and 400 grams of full-fat coconut milk. Stir gently to dissolve the curry paste into the liquid base, creating a uniform curry sauce.
- Season the curry: If using store-bought curry paste, add 1 teaspoon fish sauce, 1 teaspoon sugar, and no salt. If using homemade curry paste, add 3 teaspoons fish sauce, 3 teaspoons sugar, and 1/8 teaspoon salt for deeper seasoning.
- Add kaffir lime leaves and simmer: Tear 6 kaffir lime leaves in half and add to the curry. Mix well and bring the curry to a gentle simmer over medium-high heat.
- Cook the chicken: Add 350 grams of sliced, skinless boneless chicken thighs to the simmering curry. Stir to combine and reduce heat to medium so the curry bubbles gently. Cook the chicken for 7 minutes until nearly cooked through.
- Add eggplants: Add 2 small Japanese eggplants sliced into 1 cm rounds. Cook for 5 minutes more until the eggplants become soft and tender.
- Taste and adjust seasoning: Sample the curry sauce and add more fish sauce or salt if needing more saltiness, or sugar to balance with sweetness.
- Add snow peas and fresh herbs: Stir in 1 1/2 cups trimmed snow peas and cook for 2 minutes until just softened. Then add 16 Thai basil leaves and the juice of half a lime. Stir gently to combine. The sauce should have reduced somewhat but remain slightly thin.
- Serve: Remove the curry from heat—do not continue simmering as the sauce will darken. Serve the curry hot over steamed jasmine rice and garnish with crispy fried Asian shallots, additional Thai basil or cilantro, and sliced green or red chilies if desired.
Notes
- Note 1: Use either store-bought Thai green curry paste (Maesri brand preferred) or homemade green curry paste for best flavor.
- Note 2: Lemongrass paste adds authentic citrusy aroma; fresh lemongrass can be used but paste is more convenient.
- Note 4: Full-fat coconut milk contributes to richer and creamier curry texture and taste.
- Note 5: Kaffir lime leaves add essential fragrant citrus notes, crucial for authentic Thai curry.
- Note 6: Skinless, boneless chicken thighs provide tender, juicy meat that holds up well in simmering curry.
- Note 7: Japanese eggplants are preferred for their mild flavor and firm texture, sliced about 1 cm thick.
- Note 8: Thai basil is essential for fresh herbal flavor; substitute with cilantro if unavailable.
- Note 9: Crispy fried Asian shallots add texture and extra flavor as a garnish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green curry, chicken curry, coconut milk curry, Thai cuisine, homemade curry paste, stovetop curry
