Thai Green Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
352 kcal
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Course
Main Course
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Cuisine
Thai
Thai Green Curry
Description
This Thai Green Curry starts with heating vegetable oil and cooking green curry paste, freshly prepared or store-bought, along with minced garlic, grated ginger, and lemongrass paste if using jar paste to freshen the flavor. Chicken broth and full-fat coconut milk are added to dissolve the paste, creating a rich curry base.
Kaffir lime leaves are torn and added for their citrus aroma. Chicken thigh pieces are simmered gently to stay moist and tender, followed by Japanese-sliced eggplants which soak up the sauce, and finally snow peas added briefly to maintain crispness. Thai basil leaves and fresh lime juice finish the dish, brightening and enhancing the flavors. The sauce remains slightly thin, as typical, and should not be simmered too long to avoid darkening.
This curry is traditionally served over steamed jasmine rice with optional garnishes such as crispy fried shallots, extra Thai basil, and fresh chilies. There are several substitutions noted for curry paste, protein, and vegetables, as well as handling tips for balancing saltiness and sweetness using fish sauce and sugar. The recipe includes guidance for homemade versus jar curry paste and tips to adjust spiciness without losing flavor.
Ingredients
Curry - use ONE:
- 4 - 6 tbsp thai green curry paste Note 1, Maesri brand best, or other
- 1 quantity green curry paste Note 1, homemade
Extras - for jar curry paste (Note 2):
- 2 garlic minced, large cloves
- 2 tsp ginger finely grated, fresh
- 1 tbsp lemongrass paste (Note 2)
Green Curry:
- 2 tbsp vegetable oil
- 1 cup (250ml) chicken broth or vegetable broth; low sodium
- 400 g/14oz coconut milk , full fat (Note 4)
- 1 - 3 tsp fish sauce
- 1 - 3 tsp white sugar
- 1/8 tsp salt
- 6 kaffir lime leaves , torn in half (Note 5)
- 350 g/12 oz chicken thigh , skinless boneless, sliced (Note 6)
- 2 eggplant small, 1cm / 2/5" slices (Note 7, Japanese variety
- 1 1/2 cups snow peas , small, trimmed
- 16 basil leaves Note 8, Thai variety
- lime to taste, juice of 1/2 lime
Garnishes:
- shallots high recommended (Note 9, crispy fried, Asian style
- Thai basil recommended, or cilantro aka coriander
- green chilli optional, or red chilli, sliced
- jasmine rice steamed
Instructions
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Notes
- Adjust fish sauce and sugar according to whether store-bought or homemade curry paste is used, as commercial pastes are more concentrated and seasoned.
- Use large quantities of Maesri brand curry paste if available; alternatives may be sweeter and less pungent.
- Enhance store-bought jar curry paste with minced garlic, fresh ginger, and lemongrass paste to uplift flavor.
- Full-fat coconut milk or coconut cream provides characteristic creaminess; low-fat options reduce flavor and texture richness.
- Kaffir lime leaves add citrus aroma; can be substituted with smashed lemongrass or lime peel strips if unavailable.
- Chicken thigh is preferred for juiciness; add chicken breast later to prevent drying out.
- Japanese eggplants hold shape well and absorb sauce; zucchini or other soft vegetables can substitute.
- Thai basil adds aniseed flavor; if unavailable, use regular basil.
- Crispy fried Asian shallots provide salty texture contrast and are recommended garnish.
- Suitable variations include shrimp, fish, or quick-cooking beef and pork with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352cal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 25g | 125% |
| Sodium | 54mg | 2% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4915IU | 98% |
| Vitamin C | 28mg | 31% |
| Calcium | 89mg | 9% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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