Thai Green Curry

30 min

A fragrant coconut curry with chicken and vegetables, balanced with fish sauce, sugar, and lime.

prepSlice chicken thighs into bite-sized pieces
prepSlice eggplants into 1 cm / 2/5" rounds
prepTrim snow peas
prepTear kaffir lime leaves in half
prepMince garlic, grate ginger, measure lemongrass paste
2 tbsp vegetable oil	Heat oil, cook curry paste 2–3 min	Add broth & coconut milk, mix well	Season (1 tsp fish sauce, 1 tsp sugar for jar paste OR 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt for homemade)	Add chicken, simmer medium 7 min	Add eggplants, simmer 5 min	Taste & adjust seasoning	Add snow peas, cook 2 min, stir in basil & lime juice	Serve over jasmine rice with garnishes
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
1 cup / 250 ml chicken or vegetable broth, low sodium
400 g / 14 oz coconut milk, full fat
1–3 tsp fish sauce
1–3 tsp white sugar
1/8 tsp salt
6 kaffir lime leaves, torn in half
350 g / 12 oz skinless boneless chicken thigh, sliced
2 small Japanese eggplants, sliced 1 cm / 2/5" thick
1 1/2 cups / 180 g snow peas, trimmed
16 Thai basil leaves
Juice of 1/2 lime, to taste
Crispy fried Asian shallots (recommended)
Thai basil or cilantro / coriander (recommended)
Green or red chilli slices (optional)

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