Main Courses > International Cuisine > Asian Mains > Thai Green Curry

Authentic Thai Green Curry with Chicken

Experience the vibrant flavors of Thailand with this authentic green curry recipe. Made with fresh green chilies, fragrant herbs, and creamy coconut milk, this dish is a culinary delight. Learn how to create this classic Thai main course in your own kitchen.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 500 g Chicken breast
  • 2-3 tbsp Green curry paste
  • 400 ml Coconut milk
  • 1 can (400g), drained Bamboo shoots
  • 200 g Thai eggplant
  • 1 Bell pepper (red or green)
  • 2 tbsp Fish sauce
  • 1 tbsp Palm sugar
  • 4-5 Lime leaves
  • 1/2 cup Thai basil
  • 1 tbsp Vegetable oil
  • 1/2 cup Chicken broth or water
  • To serve Jasmine rice

Preparing the Chicken and Vegetables

Begin by cutting the chicken breast into bite-sized pieces. Slice the Thai eggplant and bell pepper into similar-sized pieces. If using fresh bamboo shoots, boil them for about 10 minutes to remove any bitterness. Prepare the lime leaves by tearing them slightly to release their aroma. Roughly chop the Thai basil.

Sautéing the Curry Paste

Heat the vegetable oil in a large wok or pot over medium heat. Add the green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial for releasing the flavors of the curry paste.

Adding the Coconut Milk and Chicken

Pour in half of the coconut milk and stir well to combine with the curry paste. Bring to a simmer, then add the chicken pieces. Cook for about 5-7 minutes, or until the chicken is cooked through.

Simmering the Vegetables

Add the remaining coconut milk, bamboo shoots, Thai eggplant, and bell pepper to the pot. Pour chicken broth or water if necessary. Bring back to a simmer and cook for another 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Seasoning and Finishing

Season with fish sauce and palm sugar to taste. Add the lime leaves and stir. Cook for another minute to infuse the flavors. Finally, stir in the Thai basil just before serving. Remove from heat.

Serving the Curry

Serve hot with jasmine rice. Garnish with extra Thai basil leaves, if desired.

Nutrition Facts Estimated per 100g of product

(Approximate values)
Calories: 120-150
Protein: 10-12g
Fat: 8-10g
Carbohydrates: 5-7g

Other Considerations for Nutrition

The nutritional content may vary based on specific ingredients and quantities used. Using leaner chicken and reduced-fat coconut milk can lower the fat content. Adding more vegetables will increase the fiber content.

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FAQ

  • Can I use a different protein instead of chicken?

    Yes, you can substitute chicken with tofu, shrimp, beef, or pork. Adjust the cooking time accordingly.
  • Where can I find green curry paste?

    Green curry paste can be found in most Asian supermarkets or in the international aisle of larger grocery stores. You can also make your own from scratch.
  • How spicy is this recipe?

    The spiciness can be adjusted by using more or less green curry paste. Taste and adjust to your preference.
  • Can I freeze Thai green curry?

    Yes, you can freeze Thai green curry. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2-3 months.