Green Thai Curry with Chicken

35 min4 servings

A coconut-milk-based curry with tender chicken thighs, Thai eggplant, and fresh herbs, brightened with makrut lime and Thai basil.

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prepPrepare mortar and pestle (optional but recommended for enhancing paste)
15 Thai basil leaves, finely julienned	Pound basil, fingerroot & shrimp paste	Pound in curry paste to combine	Boil coconut milk, add enhanced paste, sauté 3–5 min until oil separates	Stir in chicken, stock, remaining coconut milk, sugar, fish sauce & lime leaves; simmer 10–15 min	Add eggplant, stir 1 min, cook 2 min until fork-tender	Turn off heat, add peppers & basil, taste & adjust seasoning	Serve with jasmine rice
1 piece fingerroot (krachai), optional
1 tsp fermented shrimp paste (gapi)
3 1/2 tbsp green curry paste, store-bought or homemade
180 ml coconut milk (divided)
450 g boneless skinless chicken thigh, 1-inch pieces
240 ml unsalted chicken stock
30 g palm sugar, finely chopped (or light brown sugar)
22 ml fish sauce
5 makrut lime leaves (kaffir lime leaves)
225 g Thai eggplant, or 1 (540 g) can bamboo shoots, drained & rinsed
20 g Thai basil leaves
1/4 red bell pepper, julienned
240 ml coconut milk (remaining)
Jasmine rice for serving

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