Thai · intermediate
Thai Green Curry with Chicken
A fragrant coconut curry with tender chicken and vegetables, made easy with store-bought curry paste.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Add the curry paste and fry, stirring, for 2 minutes until fragrant.
- 03
Add the chicken and stir to coat. Cook for 2–3 minutes.
- 04
Pour in the remaining coconut milk plus 100 ml water. Add the eggplant and lime leaves and simmer for 8 minutes.
- 05
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).
- 06
Taste and balance with more fish sauce (salty) or sugar (sweet). Stir in the basil and chili and serve with jasmine rice.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 33 g
- Carbohydrates
- 12 g
- calories
- 450 kcal
- protein
- 28 g
