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Thai Green Curry Recipe

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★★★★★

4.5 from 58 reviews

This authentic Thai Green Curry recipe blends aromatic green curry paste with tender chicken thigh, fresh vegetables, and creamy coconut milk, creating a flavorful and hearty dish. Enhanced with kaffir lime leaves, Thai basil, and a balance of fish sauce and sugar, it offers a perfect harmony of spicy, sweet, and savory flavors. Served over steamed jasmine rice and garnished with crispy fried shallots and fresh herbs, this curry is a delightful taste of Thailand right at home.

Ingredients

Scale

Curry Paste and Base

  • 4 – 6 tbsp Thai Green Curry Paste (Maesri brand recommended) or 1 quantity homemade green curry paste
  • 2 large garlic cloves, minced
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste
  • 2 tbsp vegetable oil
  • 1 cup (250ml) chicken or vegetable broth, low sodium
  • 400 g/14 oz full-fat coconut milk

Seasonings

  • 1 – 3 tsp fish sauce
  • 1 – 3 tsp white sugar
  • 1/8 tsp salt
  • 6 kaffir lime leaves, torn in half

Main Ingredients

  • 350 g/12 oz skinless boneless chicken thigh, sliced
  • 2 small Japanese eggplants, sliced 1cm thick
  • 1 1/2 cups snow peas, trimmed

Garnishes and Serving

  • 16 Thai basil leaves
  • Juice of 1/2 lime
  • Crispy fried Asian shallots (highly recommended)
  • Thai basil or cilantro/coriander (optional for garnish)
  • Green or red chili slices (optional)
  • Steamed jasmine rice

Instructions

  1. Heat the Oil: In a heavy-based skillet or pot, heat 2 tablespoons of vegetable oil over medium-high heat to prepare for cooking the curry paste.
  2. Cook the Curry Paste and Aromatics: Add the green curry paste along with minced garlic, grated ginger, and lemongrass paste, if using. Cook for 2 to 3 minutes, stirring frequently until the paste mostly dries out and releases its fragrance. Avoid inhaling fumes directly as they can be strong.
  3. Add Liquids: Pour in the chicken or vegetable broth and full-fat coconut milk. Stir well to dissolve the curry paste completely into the liquids, creating the curry base.
  4. Season the Curry: For curry paste from a jar, add 1 teaspoon fish sauce and 1 teaspoon sugar without salt. For homemade curry paste, add 3 teaspoons fish sauce, 3 teaspoons sugar, and 1/8 teaspoon salt to balance the flavors.
  5. Incorporate Kaffir Lime Leaves: Add the torn kaffir lime leaves into the pot and mix well. Bring the mixture to a gentle simmer to infuse flavors.
  6. Cook the Chicken: Add sliced chicken thigh pieces into the simmering curry. Stir to combine. Reduce heat to medium to maintain a gentle bubbling and cook for 7 minutes until the chicken is cooked through.
  7. Add Eggplants: Stir in sliced Japanese eggplants and cook for an additional 5 minutes until the eggplants are soft and tender.
  8. Adjust Seasoning: Taste the sauce and add more fish sauce or salt for saltiness, or sugar for sweetness according to preference to achieve the ideal balance.
  9. Add Snow Peas and Finishing Touches: Add the trimmed snow peas and cook for 2 minutes until slightly softened. Then stir in Thai basil leaves and fresh lime juice. The sauce should have reduced but remain rather thin in consistency; avoid simmering further as it could darken the curry’s color.
  10. Serve: Serve the vibrant Thai green curry hot over steamed jasmine rice, garnished with crispy fried Asian shallots, additional Thai basil or cilantro, and optional chili slices for extra heat.

Notes

  • Use Maesri brand curry paste for authentic flavor if you do not want to make homemade green curry paste.
  • Lemongrass paste adds freshness and depth; adjust quantity based on your preference or omit if unavailable.
  • Low sodium broth helps control saltiness; adjust fish sauce and salt accordingly during seasoning.
  • Full-fat coconut milk contributes to the creamy texture and rich flavor of the curry.
  • Kaffir lime leaves add a distinctive citrus aroma; tearing them boosts flavor release.
  • Chicken thighs are preferred for tenderness and juiciness over chicken breasts.
  • Japanese eggplants are traditional but substitute with other small Asian eggplants or regular eggplants as needed.
  • Snow peas add crunch and color, added near the end to retain texture.
  • Crispy fried Asian shallots enhance texture and flavor as a garnish, highly recommended.
  • Adjust the balance of fish sauce and sugar at the end to suit personal taste.

Keywords: Thai Green Curry, Thai Curry, Coconut Curry, Chicken Curry, Asian Cuisine, Spicy Curry

Find it online: https://kitchenbyclara.com/thai-green-curry-recipe/