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thai green curry recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy homemade Thai green curry recipe delivers authentic restaurant-quality taste for busy families, featuring chicken, creamy coconut milk, and aromatic lime leaves, perfect for a satisfying meal.
Ingredients
- 400 g (14 oz) chicken breast, boneless, skinless, thinly sliced
- 50 g (3.5 tbsp) green curry paste, store-bought
- 800 ml (3.3 cups) full-fat coconut milk
- 250 ml (1 cup) vegetable stock
- 2 kaffir lime leaves, torn
- 1 tbsp light soy sauce
- 1 tbsp palm sugar, finely chopped
- 150 g (5.3 oz) Thai eggplant or small Japanese eggplant, quartered
- 150 g (5.3 oz) canned bamboo shoots, sliced
- 1 red bell pepper, deseeded and sliced into strips
- 30 g (1 cup packed) fresh Thai basil leaves, plus extra for garnish
- 2 tbsp vegetable oil (for curry)
- 60 ml (0.25 cup) vegetable oil (for chili oil)
- 5 g (3–4 pieces) dried red chilies (e.g., guajillo or arbol)
- 1–2 fresh red bird’s eye chilies, deseeded for moderate heat or left whole for more
- 2 cloves garlic, peeled
- 1 tsp lime zest, finely grated
- 1 tbsp fresh lime juice
- Pinch salt (for chili oil)
Instructions
- Prepare Smoky Chili-Lime Oil: Lightly toast dried red chilies, rehydrate for 15 minutes. In a small food processor or with a mortar and pestle, combine the rehydrated chilies, fresh bird’s eye chilies, garlic, lime zest, lime juice, and salt; process until a coarse paste forms. Heat 60 ml (0.25 cup) vegetable oil and pour over the chili paste, stirring to combine. Set aside.
- Bloom the Curry Paste: Heat 2 tbsp vegetable oil in a large pot or wok. Add green curry paste and sauté for 3-5 minutes, stirring constantly, until very fragrant and oil separates slightly.
- Cook the Chicken: Add thinly sliced chicken breast and stir-fry for 3-4 minutes until lightly browned and mostly cooked through.
- Simmer the Base: Pour in coconut milk and vegetable stock. Add torn kaffir lime leaves. Bring to a gentle simmer, stirring occasionally, and let the flavors meld.
- Add Vegetables: Add quartered eggplant, sliced bamboo shoots, and sliced red bell pepper. Continue to simmer for 8-10 minutes, or until vegetables are tender-crisp. (If the curry seems too thick, splash in 1-2 tablespoons more vegetable stock.)
- Season the Curry: Stir in light soy sauce and palm sugar until dissolved. Taste and adjust seasoning as needed for a balance of sweet, savory, and spicy.
- Finish with Basil: Just before serving, stir in 30 g (1 cup packed) fresh Thai basil leaves until they are just wilted.
- Serve and Garnish: Ladle the vibrant curry into deep bowls, serving with a generous scoop of cooked jasmine rice on the side. Drizzle the Smoky Chili-Lime Oil generously over the curry and garnish with a scattering of fresh Thai basil leaves and a few thin slices of fresh red chili.
Notes
For protein, try shrimp or firm tofu. For vegan, ensure your curry paste is vegan and use tamari. For gluten-free, verify curry paste and use tamari. Bruise kaffir lime leaves and consider adding lemongrass for enhanced aroma. For more heat, add fresh chilies as a garnish or during cooking. Use pre-cut veggies for a time-saver. If the curry is too spicy, add more coconut milk or serve with plain yogurt. Ensure full-fat coconut milk for the richest texture. For a lacking flavor, add a pinch more salt or a fresh squeeze of lime juice.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups (350 g) curry
- Calories: 450 calories
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 42 g
- Saturated Fat: 17 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg