How to make Thai green curry

Ingredients

- 2 tbsp green curry paste (store-bought or homemade)

- 1 can (400 ml) coconut milk

- 500g chicken breast or thigh, sliced thinly

- 1 cup eggplant or zucchini, cut into bite-sized pieces

- 1/2 cup bamboo shoots (optional)

- 1 red bell pepper, sliced

- 1 cup Thai basil leaves

- 1-2 kaffir lime leaves, torn (optional)

- 1 tbsp fish sauce

- 1 tbsp sugar (palm sugar preferred)

- 1/2 cup chicken stock or water

- 1 tbsp vegetable oil

- Steamed jasmine rice, for serving

A bowl of Thailand green curry. Photo by Pexels

Instructions

1. Prepare the ingredients:

Slice the chicken and vegetables, rinse the Thai basil leaves, and set everything aside.

2. Cook the curry paste:

- Heat the vegetable oil in a wok or large saucepan over medium heat.

- Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

3. Add the coconut milk:

- Gradually stir in half the coconut milk

- Let it simmer until the oil begins to separate from the curry paste, about 3-5 minutes.

4. Cook the chicken:

- Add the sliced chicken to the pan and stir to coat in the curry mixture.

- Cook until the chicken is no longer pink, about 5 minutes.

5. Add vegetables and seasonings:

- Pour in the remaining coconut milk and chicken stock.

- Add the eggplant (or zucchini), bamboo shoots, and bell pepper.

- Simmer for 8-10 minutes, or until the vegetables are tender.

- Stir in the fish sauce, sugar, and torn kaffir lime leaves (if using).

6. Finish with Thai Basil:

- Turn off the heat and stir in the Thai basil leaves.

- Let them wilt in the residual heat.

7. Serve:

Serve hot over steamed jasmine rice, garnished with additional Thai basil if desired.

Tips

- For a vegetarian version, substitute tofu for chicken and use soy sauce instead of fish sauce.

- Adjust the spice level by adding more or less curry paste.

- Homemade green curry paste adds a fresher, more authentic flavor.

*This recipe was created with the assistance of AI.