Thai Green Curry

30 minServes 4

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

Adjust▾

🌐Translate

⋯

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 over medium-high heat	Bloom curry paste, garlic, ginger & lemongrass, 2–3 min	Add broth & coconut milk, mix to dissolve	Season with fish sauce, sugar & salt (adjust for paste type)	Add lime leaves, bring to simmer	Add chicken, simmer gently 7 min	Add eggplants, cook 5 min until soft	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 preferred) or 1 quantity homemade green curry paste
2 large garlic cloves, minced
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste
250 ml chicken or vegetable broth, low sodium
400 g 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 skinless boneless chicken thigh, sliced
2 small Japanese eggplants, sliced 1 cm thick
150 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)
Steamed jasmine rice

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.