Thai Green Curry
Thai green curry is a fragrant, vibrant dish built on a coconut milk base infused with green curry paste, lemongrass, and fresh herbs. It strikes a lively balance of spicy, salty, sweet, and savory, with tender chicken and crisp vegetables in every spoonful. Ladled over jasmine rice, it delivers bold Thai flavor that comes together surprisingly fast.
- ⏱ 30 min
- 📊 medium
- 🍽 Family
Ingredients
- 500 g chicken breast, sliced
- 3 tbsp green curry paste
- 400 ml coconut milk
- 300 g mixed vegetables
- 1 tbsp fish sauce
Instructions
- Open a can of full-fat coconut milk without shaking it and scoop the thick cream from the top into a hot wok or large pan over medium-high heat.
- Add three tablespoons of green curry paste and fry it in the coconut cream for two to three minutes until it darkens and smells deeply fragrant.
- Add 600 grams of sliced chicken breast or thigh and stir to coat, cooking for four minutes until the outside turns opaque.
- Pour in the remaining coconut milk along with one cup of chicken broth and bring to a gentle simmer.
- Add sliced bell peppers, bamboo shoots, and a handful of green beans, then simmer for eight minutes until the vegetables are tender-crisp.
- Season with two tablespoons of fish sauce and one teaspoon of palm or brown sugar, then taste and adjust the balance of salty and sweet.
- Stir in a handful of torn Thai basil leaves just before serving and ladle the curry over steamed jasmine rice.
💡 Chef's tip
Fry the curry paste in the thick cream that rises to the top of the coconut milk can before adding the rest, because blooming the paste in fat unlocks far more aroma and color.
Frying the curry paste in the thick coconut cream from the top of the can before adding the rest releases its aromatic oils, the technique that gives Thai curries their depth.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 30 g
- Carbs: 16 g
- Fat: 26 g
