International Cuisine > Thai Cuisine > Curries (Thai) > Green Curry Recipe (Thai)

Authentic Thai Green Curry

Experience the vibrant flavors of Thailand with this authentic Green Curry recipe. Made with fresh green chilies, fragrant herbs, and creamy coconut milk, this curry is both spicy and comforting. Perfect served with jasmine rice.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 4 tablespoons Green Curry Paste
  • 2 cans (13.5 oz each) Coconut Milk
  • 1.5 lbs Chicken Thighs
  • 1 cup Thai Eggplant
  • 1 cup Bamboo Shoots
  • 1/2 cup Bell Pepper (Red or Green)
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Palm Sugar
  • 1/2 cup Thai Basil Leaves
  • 4 leaves Kaffir Lime Leaves
  • 1 tablespoon Vegetable Oil
  • As needed Jasmine Rice

Preparation

1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Quarter the Thai eggplant. Slice the bamboo shoots and bell pepper. Lightly crush the kaffir lime leaves to release their aroma. Rinse the Thai Basil.

Sauté the Curry Paste

2. Sauté the Curry Paste: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial to release the flavors of the paste.

Add Coconut Milk and Chicken

3. Add Coconut Milk and Chicken: Pour in one can of coconut milk and stir well to combine with the curry paste. Bring to a simmer, then add the chicken pieces. Cook for about 10 minutes, or until the chicken is partially cooked.

Add Vegetables

4. Add Vegetables: Add the Thai eggplant, bamboo shoots, and bell pepper to the pot. Stir to combine. Add the kaffir lime leaves. Continue to simmer for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Season the Curry

5. Season the Curry: Stir in the fish sauce and palm sugar. Taste and adjust the seasoning as needed. If you prefer a sweeter curry, add more palm sugar. For a saltier curry, add more fish sauce.

Finish and Serve

6. Finish and Serve: Stir in the Thai basil leaves just before serving. Serve hot with jasmine rice. Garnish with extra Thai basil leaves if desired.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 150-200 kcal
Protein: 8-12g
Fat: 10-15g
Carbohydrates: 5-8g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

  • Coconut Milk: Coconut milk is high in saturated fat, so moderation is key. Consider using light coconut milk to reduce the fat content.
  • Sugar Content: Palm sugar adds sweetness, but excessive sugar intake should be avoided. Adjust the amount of palm sugar according to your dietary needs.
  • Sodium: Fish sauce is high in sodium. Those watching their sodium intake should use it sparingly or opt for a low-sodium alternative.
  • Vegetable Variety: Feel free to add other vegetables like broccoli, green beans, or spinach to increase the nutritional value of the dish.

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FAQ

  • Can I use chicken breast instead of chicken thighs?

    Yes, you can use chicken breast, but chicken thighs tend to be more flavorful and stay moist during cooking.
  • Where can I find Thai eggplant?

    Thai eggplant can be found at most Asian grocery stores. If you can't find it, you can substitute with regular eggplant, but the flavor will be slightly different.
  • Can I make this curry vegetarian or vegan?

    Yes, you can substitute the chicken with tofu or vegetables like mushrooms and broccoli. Use soy sauce or a vegetarian fish sauce alternative in place of fish sauce.
  • How spicy is this curry?

    The spiciness of the curry depends on the green curry paste you use. Some brands are spicier than others. Start with a smaller amount and add more to taste.