Thai Green Curry

Thai home cooking · spicy curry

Thai Green Curry

30 minMediumServes 2Spice: Hot (adjustable)

Ingredients

chicken breast250g (0.55 lb)Any store
eggplant1Any store
bell pepper1/2Any store
basil leavesa small amountAny store
cooking oil1 TbspAny store
cooked rice2 bowlsEither

Sauce

green curry paste3 TbspH-Mart
coconut milk1.5 cupsH-Mart
fish sauce1 TbspH-Mart
palm sugar (or sugar)1 tspH-Mart
10 to buy
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Steps

1

Cut the chicken breast into bite-size pieces, and cut the eggplant and bell pepper into similarly easy-to-eat pieces.

~5 min

2

Heat oil in a pot and fry the green curry paste to release its aroma.

~2 min

Why: Blooming the paste in oil first really wakes up the spice aroma.

3

Add 1/3 of the coconut milk and simmer until thickened.

~3 min

4

Add the chicken and cook until the outside is done.

~4 min

5

Add the remaining coconut milk, eggplant, and bell pepper, and simmer 10 minutes.

~10 min

Watch out: Simmering too long on high heat splits the coconut milk's fat out — keep it at medium-low.

6

Season with fish sauce and palm sugar.

~2 min

7

Turn off the heat, stir in the basil leaves for aroma, and serve with rice.

~1 min

Tips

  • —

    If the heat feels like too much, use half the paste and add extra coconut milk to soften it.

  • —

    Add the basil at the very end so its aroma doesn't cook off.

  • —

    Leftover curry is great poured over boiled noodles for a green curry noodle dish.

Storage

Refrigerate 2 days; freezing can cause the coconut milk to separate, so refrigeration is recommended.