Thai Green Curry
This vibrant Thai green curry is rich with coconut milk and fragrant with lemongrass, galangal, and kaffir lime leaves. It is a deeply satisfying dish that balances heat, creaminess, and freshness in every bite.
A creamy and aromatic Thai green curry with tender chicken and vegetables simmered in coconut milk.
Nutrition per serving
Ingredients
sauce
protein
vegetables
aromatics
seasoning
Instructions
Fry the Curry Paste
Heat a large wok or saucepan over medium-high heat. Add a splash of the thick coconut cream from the top of the can and fry the green curry paste for 2 minutes until fragrant and the oil begins to separate.
Add Coconut Milk and Chicken
Pour in the remaining coconut milk and bring to a gentle simmer. Add the chicken pieces and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
Add Vegetables and Aromatics
Add the Thai eggplant and kaffir lime leaves. Simmer for 8 minutes until the eggplant is tender but not mushy.
Season and Serve
Stir in the fish sauce and taste, adjusting seasoning as needed. Serve hot over steamed jasmine rice and garnish with fresh Thai basil leaves.
Substitutions
Common mistakes
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