Description
This authentic Thai green curry recipe features a rich and creamy coconut milk base infused with fresh green curry paste, tender chicken, and a vibrant medley of vegetables. Perfectly balanced with aromatic herbs, spices, and a hint of sweetness, this dish delivers a flavorful and comforting experience that brings Thai cuisine to your home kitchen.
Ingredients
For the Green Curry Paste
- 4 green chilies, chopped
- 1 shallot, chopped
- 3 garlic cloves
- 1-inch piece of galangal or ginger, sliced
- 1 stalk lemongrass, white part only, chopped
- Zest of 1 lime
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 5–6 fresh cilantro stems
- 5–6 fresh Thai basil leaves
- 1 teaspoon shrimp paste (optional)
Main Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, sliced
- 2 tablespoons vegetable oil
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken broth
- 1 cup Thai eggplants or regular eggplants, quartered
- 1/2 cup bamboo shoots, drained
- 1 red bell pepper, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/4 cup fresh Thai basil leaves
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the Green Curry Paste: Toast coriander and cumin seeds in a dry pan over medium heat until fragrant, about 1-2 minutes. Grind seeds to a powder using a mortar and pestle or spice grinder. Combine ground seeds with green chilies, shallot, garlic, galangal, lemongrass, lime zest, cilantro stems, Thai basil leaves, and shrimp paste in a mortar and pestle or blender. Pound or blend until a smooth paste forms. Set aside.
- Sauté the Curry Paste: Heat vegetable oil in a large skillet or wok over medium heat. Add the prepared green curry paste and cook for 2-3 minutes, stirring constantly, until aromatic and the oil starts to separate, enhancing the flavors.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Cook the Chicken: Add the sliced chicken thighs to the curry sauce. Cook for about 10 minutes, or until the chicken is fully cooked and tender.
- Add Vegetables: Stir in eggplants, bamboo shoots, and red bell pepper. Continue to simmer for 5 to 7 minutes, until vegetables are tender but still vibrant and slightly crisp.
- Season the Curry: Add fish sauce and palm sugar, adjusting seasoning to taste to balance salty, sweet, and spicy flavors.
- Finish with Herbs: Remove from heat and stir in fresh Thai basil leaves. Garnish with cilantro leaves before serving.
Notes
- Green curry paste can be made in advance and stored in an airtight container in the refrigerator for up to one week.
- Adjust the number of green chilies according to your preferred spice level.
- Substitute chicken with tofu or shrimp for variations.
- Serve with steamed jasmine rice for an authentic experience.
- If Thai eggplants are unavailable, regular small eggplants or zucchini can be used as alternatives.
- For a vegetarian version, omit shrimp paste and use vegetable broth instead of chicken broth.
