Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, sliced; 2 tbsp green curry paste; 2 cans (14 oz each) coconut milk; 1 cup eggplant, cubed; 1 cup bamboo shoots, drained; 1 bell pepper, sliced; 1 onion, chopped; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp vegetable oil; 1/2 cup fresh basil leaves; 2 lime leaves, optional; 1/4 cup water; Jasmine rice, to serve; Salt to taste

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Thai Green Curry is a delightful blend of aromatic spices and creamy coconut milk that brings warmth and comfort to any table. With its vibrant color and fresh taste, this dish is a fantastic way to explore the flavors of Thai cuisine.

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Ingredients for Thai Green Curry

The heart of this dish is the green curry paste, which provides a punch of flavor with its blend of green chilies, garlic, lemongrass, and spices. Coconut milk adds a rich, creamy texture that balances the heat from the curry paste. Chicken breast serves as a lean protein that absorbs all those wonderful flavors. Eggplant and bamboo shoots add a satisfying texture, while bell pepper and onion contribute a touch of sweetness. Fish sauce and brown sugar help achieve that perfect salty-sweet balance. Fresh basil leaves are crucial for their aromatic finish, and lime leaves (if you have them) add a subtle citrusy note.

Tips & Tricks

If you like it spicier, add more green curry paste or a chopped chili.
For a vegetarian version, skip the chicken and add tofu or more veggies.
Use full-fat coconut milk for a richer, creamier texture.

Serving Suggestions

This Thai Green Curry pairs beautifully with jasmine rice, which absorbs the sauce and complements the flavors perfectly. You could also serve it with steamed rice noodles or a fresh cucumber salad for a refreshing contrast.

Frequently Asked Questions

Can I use a different protein?: Absolutely! Shrimp or tofu are great alternatives to chicken.
Is this curry very spicy?: It's moderately spicy, but you can adjust the heat level by adding more or less curry paste.
Can I make this ahead of time?: Yes, it tastes even better the next day as the flavors develop further.

Thai Green Curry Recipe Walkthrough

Start by heating vegetable oil in a large pot over medium heat. Once heated, add the green curry paste and sauté for about 2 minutes until it's fragrant. This helps release all those incredible aromas and flavors.

Next, toss in your sliced chicken breast. Cook the chicken until it's no longer pink, which should take about 5 minutes. This ensures your chicken is cooked through but still juicy.

Pour in the coconut milk, fish sauce, brown sugar, and water. Stir everything together and bring it to a gentle simmer. This is where the magic starts to happen as the flavors meld together.

Add the eggplant, bamboo shoots, bell pepper, onion, and lime leaves. Let everything simmer for 15-20 minutes, or until the vegetables are tender. This gives the veggies time to soak up all those delicious flavors.

Before serving, adjust the seasoning with salt to taste and stir in the fresh basil leaves. The basil adds a fresh, vibrant touch right at the end.

Serve your curry hot over a bed of jasmine rice to soak up all the flavorful sauce.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for weeknight dinners.
A harmonious balance of spicy, sweet, and savory flavors.
Customizable with your favorite vegetables or proteins.
A great introduction to Thai cooking for beginners.

Ingredients

1 lb chicken breast, sliced

2 tbsp green curry paste

2 cans (14 oz each) coconut milk

1 cup eggplant, cubed

1 cup bamboo shoots, drained

1 bell pepper, sliced

1 onion, chopped

2 tbsp fish sauce

2 tbsp brown sugar

1 tbsp vegetable oil

1/2 cup fresh basil leaves

2 lime leaves, optional

1/4 cup water

Jasmine rice, to serve

Salt to taste

Step-by-step Instructions

1. Heat oil in a large pot over medium heat. Add green curry paste and sauté for 2 minutes until fragrant.

2. Add chicken slices and cook until no longer pink, about 5 minutes.

3. Stir in coconut milk, fish sauce, brown sugar, and water. Bring to a gentle simmer.

4. Add eggplant, bamboo shoots, bell pepper, onion, and lime leaves. Simmer for 15-20 minutes, or until the vegetables are tender.