Home › Recipes › Thai Green Curry with Chicken
Thai Green Curry with Chicken
Creamy coconut green curry with chicken, eggplant and Thai basil, served with jasmine rice.
Ingredients
| Volume | Grams |
|---|---|
| 1 tbsp vegetable oil | 12.4 g |
| 3 tbsp green curry paste, store-bought or homemade | — |
| 27 oz coconut milk, two 13.5-oz cans, divided | 765 g |
| 1 1/2 lb boneless chicken thighs, thinly sliced | 680 g |
| 2 cups Thai or Japanese eggplant, cut into chunks | — |
| 1 red bell pepper, sliced | — |
| 2 tbsp fish sauce | — |
| 1 tbsp palm sugar, or brown sugar | — |
| 4 makrut lime leaves, torn, optional | — |
| 1 cup Thai basil leaves | — |
| To serve | |
| 4 cups cooked jasmine rice | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oil in a wok over medium. Add the curry paste and 1/2 cup of the thick coconut cream from the top of a can and fry, stirring, until fragrant and the oil separates, 3–4 minutes.
- Add the chicken and stir to coat in the paste, cooking 2–3 minutes.
- Pour in the rest of the coconut milk, add the eggplant and lime leaves, and simmer 10 minutes, until the chicken is cooked and the eggplant is tender.
- Add the bell pepper, fish sauce and palm sugar and simmer 2 minutes more. Taste and balance salty and sweet.
- Stir in the Thai basil and serve over jasmine rice.
Tips
- Curry pastes differ a lot in heat; start with less and add more.
- Frying the paste in coconut cream is the step that builds the flavor.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode