Thailand

Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 1 can (13.5 oz) full-fat coconut milk, unshaken; 2–4 tbsp Thai green curry paste (start with 2); 1¼ lb boneless chicken thighs, thinly sliced; 1 cup chicken broth; 1 small eggplant (or 2 Thai eggplants), cut into bite-size pieces; 1 red bell pepper, sliced; 1½ tbsp fish sauce, plus more to taste; 2 tsp brown or palm sugar; 3–4 makrut lime leaves, torn (optional); 1 large handful Thai basil leaves; Steamed jasmine rice, to serve

A fragrant coconut curry with green curry paste, tender chicken, eggplant and Thai basil. Ready in about 30 minutes.

Prep15 min

Cook20 min

Serves4

HeatMedium heat

Equipment: Wok or large, deep skillet

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About this dish

Thai green curry (gaeng keow wan) balances heat, sweetness and salt in a silky coconut-milk sauce. Store-bought green curry paste, sold in jars and cans in most US supermarkets, makes it realistic on a weeknight. Frying the paste in the thickest part of the coconut milk first is the step that unlocks its aroma.

Instructions

Spoon 3–4 tablespoons of the thick cream from the top of the coconut milk can into a wok over medium heat. Simmer for 1–2 minutes until it bubbles and the oil starts to separate.
Add the curry paste and fry, stirring, for 1–2 minutes until very fragrant.
Add the chicken and stir to coat in the paste. Cook for 3 minutes.
Pour in the rest of the coconut milk and the broth. Add the eggplant and lime leaves and simmer for 8–10 minutes, until the chicken is cooked to 165°F and the eggplant is tender.
Stir in the bell pepper, fish sauce and sugar and simmer 2 minutes more. Taste and adjust — it should be salty, slightly sweet and spicy.
Turn off the heat, stir in the Thai basil and serve over jasmine rice.

Local knowledge

In Thailand, curry pastes are traditionally pounded by hand in a mortar from fresh green chilies, lemongrass, galangal, shallots, garlic, makrut lime peel and shrimp paste. Brands vary widely in heat, so start with less paste and add more to taste.

Swaps & variations

No Thai basil? Use Italian basil with a few mint leaves.
Make it vegetarian with tofu, vegetable broth and soy sauce instead of fish sauce.

Serving & storing

Serve with jasmine rice and cucumber slices to cool the heat.
Leftovers keep 3 days refrigerated; the flavor deepens overnight.

Safety & allergens: Cook chicken to 165°F. Contains fish (fish sauce) and may contain shellfish (many curry pastes include shrimp paste) — check labels. Coconut is classed as a tree nut allergen in the US. Always read ingredient labels. See our disclaimer.

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