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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: Thai
Ingredients: 400 ml Coconut milk, full-fat, unshaken; 3 tbsp Green curry paste, adjust to heat preference; 500 g Chicken thighs, boneless, sliced; 1 Eggplant, cut into chunks; 120 g Green beans, trimmed; 1.5 tbsp Fish sauce; 2 tsp Palm sugar, or brown sugar; 1 handful Thai basil; 4 Makrut lime leaves, torn (optional); 1 Red chili, sliced (optional); 1 tbsp Neutral oil

A fragrant coconut curry with tender chicken and vegetables, made easy with store-bought curry paste.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Thai Green Curry with Chicken

AI illustration

Technique to learn

Frying curry paste in coconut cream

Cooking the paste in the thick coconut cream until the oil separates releases its aromatics and gives the curry a deeper, rounder flavor than simply stirring it into liquid.

Instructions

Step 1: Scoop the thick cream from the top of the coconut milk can into a pot with the oil. Simmer over medium heat for 3–4 minutes until it starts to look oily.
Step 2: Add the curry paste and fry, stirring, for 2 minutes until fragrant.
Step 3: Add the chicken and stir to coat. Cook for 2–3 minutes.
Step 4: Pour in the remaining coconut milk plus 100 ml water. Add the eggplant and lime leaves and simmer for 8 minutes.
Step 5: Add the green beans, fish sauce and sugar. Simmer for 4–5 minutes until the vegetables are tender and the chicken is cooked through (74°C / 165°F).
Step 6: Taste and balance with more fish sauce (salty) or sugar (sweet). Stir in the basil and chili and serve with jasmine rice.

Cooking tips

Curry pastes vary a lot in heat and ingredients; many contain shrimp paste. Check the label if you avoid shellfish.
For a vegetarian version use tofu, vegetable stock and a vegan curry paste, and replace fish sauce with soy sauce or salt.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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