Description
A vibrant and aromatic Thai Green Curry featuring tender chicken thighs simmered in a luscious coconut milk-based sauce infused with authentic green curry paste, fresh herbs, and fragrant kaffir lime leaves. This recipe delivers a perfect balance of spicy, sweet, and savory flavors that bring a taste of Thailand to your dinner table, served best with steamed jasmine rice and garnished with crispy fried shallots and fresh Thai basil.
Ingredients
Scale
Green Curry Base
- 4 – 6 tbsp Thai Green Curry Paste (Maesri best) 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
Liquids
- 1 cup (250ml) chicken or vegetable broth, low sodium
- 400 g/14 oz coconut milk, full fat
Seasonings
- 1 – 3 tsp fish sauce*
- 1 – 3 tsp white sugar*
- 1/8 tsp salt*
Produce
- 6 kaffir lime leaves, torn in half
- 350 g/12 oz chicken thigh, skinless boneless, sliced
- 2 Japanese eggplants, small, sliced 1 cm (2/5″) thick
- 1 1/2 cups snow peas, small, trimmed
- 16 Thai basil leaves
- Juice of 1/2 lime, to taste
- Green or red chilli slices (optional)
Garnishes & Serving
- Crispy fried Asian shallots (highly recommended)
- Thai basil or cilantro/coriander (recommended)
- Steamed jasmine rice
Instructions
- Heat Oil: Warm 2 tablespoons of vegetable oil in a heavy-based skillet or pot over medium-high heat to prepare for frying the curry paste.
- Cook Curry Paste and Aromatics: Add 4-6 tablespoons of Thai green curry paste, along with minced garlic, grated ginger, and lemongrass paste if using. Cook for 2 to 3 minutes until the paste mostly dries out, releasing its fragrant aroma. Avoid inhaling the fumes directly as they can be strong.
- Add Broth and Coconut Milk: Pour in 1 cup of low sodium chicken or vegetable broth and 400g of full-fat coconut milk. Stir well to dissolve the curry paste into the liquids, creating a smooth sauce.
- Season the Curry: If using curry paste from a jar, add 1 teaspoon fish sauce, 1 teaspoon sugar, and no salt. For homemade green curry paste, add 3 teaspoons fish sauce, 3 teaspoons sugar, and 1/8 teaspoon salt to season evenly.
- Add Kaffir Lime Leaves and Simmer: Stir in 6 torn kaffir lime leaves, mix, and bring the sauce to a gentle simmer.
- Add Chicken: Incorporate the sliced 350g chicken thighs, stir to coat, then reduce heat to medium, allowing it to bubble gently. Cook for 7 minutes to ensure the chicken is cooked through.
- Add Eggplants: Add the sliced Japanese eggplants and cook for 5 minutes until they have softened and absorbed some curry flavors.
- Taste and Adjust Seasonings: Sample the sauce and adjust saltiness by adding more fish sauce or salt if needed, and sweetness by adding more sugar if desired.
- Add Snow Peas and Finish: Stir in 1 1/2 cups snow peas and cook for 2 minutes until slightly softened. Then stir through 16 Thai basil leaves and juice of half a lime. The sauce should be reduced but remain thin and saucy—do not simmer further to avoid darkening.
- Serve: Serve the green curry hot over steamed jasmine rice, garnished with crispy fried Asian shallots, additional Thai basil or cilantro, and optional green or red chilli slices for heat.
Notes
- *Fish sauce and sugar quantities vary depending on whether store-bought or homemade curry paste is used.
- Using fresh kaffir lime leaves enhances the authentic citrus aroma but can be substituted with a small amount of lime zest if unavailable.
- Curry paste from Maesri brand is preferred for authentic flavor.
- Full-fat coconut milk is essential to achieve the rich, creamy texture of the curry.
- Serve immediately with jasmine rice to enjoy the best texture.
- Adjust chili slices to taste for desired spiciness level.
- Crispy fried Asian shallots add an excellent crunchy contrast, highly recommended as garnish.
