Thai Green Curry

5 from 1 vote

This homemade Thai Green Curry Recipe is made with tender chicken, eggplants, aromatic Thai green curry paste, and rich coconut milk. It's creamy, fragrant, and packed with authentic Thai flavors, with just the right balance of savory, spicy, and slightly sweet.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Lunch

Cuisine: Asian, Thailand

Diet: Gluten Free, Halal

Servings: portions

Calories: 1598kcal

Author: Claudia

Equipment

1 saucepan

Ingredients

1 kg chicken
1 stalk lemongrass
1 tbsp fish sauce
1 tsp mushroom powder
1 cup coconut milk
3 cups chicken broth
1 tbsp sugar

Green Curry Paste

75 g Thai green curry paste
15 Thai basil leaves
2 garlic
1 tsp ground ginger
1 tsp shrimp paste

Instructions

To enhance the flavor of the Thai green curry paste, blend it with fresh Thai basil leaves and garlic until smooth. Place the chicken pieces in a saucepan with cold water and bring to a boil. Boil for 10 minutes to remove the impurities. Discard the water and rinse the chicken thoroughly.
Bring a fresh pot of water to a boil and cook the chicken for another 30 minutes, or until tender. Reserve the chicken broth for the curry.
Heat some cooking oil in a large pan over medium heat. Add the blended Thai green curry paste, lemongrass, lime leaves, and bay leaves. Sauté until fragrant.
Add the eggplants and stir to coat them with the aromatic curry paste. Add the cooked chicken pieces and stir gently until everything is evenly coated.
Pour in the coconut milk and reserved chicken broth. Season with fish sauce, sugar, and mushroom powder. Stir gently to combine.
Cover the pan with a lid and let the curry simmer over low heat for about 10 minutes, or until the eggplants are tender and the flavors have blended together. Taste and adjust the seasoning if needed. Serve the Thai green curry hot with steamed rice.

Notes

Enhance the Green Curry Paste – Blend the Thai green curry paste with fresh Thai basil leaves and garlic for a more fragrant, flavorful curry. This is an easy way to improve store-bought curry paste without making everything from scratch.
Use Bone-In Chicken – Bone-in chicken adds extra flavor to the broth and keeps the meat tender and juicy. You can also use boneless chicken thighs for a quicker version.
Sauté the Curry Paste Until Fragrant – Don't rush this step! Sautéing the green curry paste with lemongrass and lime leaves helps release their wonderful aromas and brings out a deeper flavor.
Use Full-Fat Coconut Milk – For a rich and creamy Thai green curry, choose full-fat coconut milk. Avoid boiling the curry too vigorously after adding it, as the coconut milk may separate.
Adjust the Spiciness and Seasoning – Green curry paste can vary in heat and saltiness depending on the brand. Start with a smaller amount if you prefer a milder curry, then adjust the fish sauce and sugar to balance the flavors.
Let the Curry Simmer Gently – Allow the chicken and eggplants to simmer in the coconut curry sauce so they absorb the delicious flavors. Avoid overcooking the eggplants, as they can become too soft.

Nutrition