Thai Green Curry

Experience the rich, aromatic flavors of Thai Green Curry with homemade curry paste. This authentic dish combines tender chicken and eggplant, all simmered in creamy coconut milk. Serve it over rice for a flavorful lunch or dinner.

Course Side Dish

Cuisine Thai

Diet Halal

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 581

Author Sangeetha Vel

Ingredients

For Green Curry Paste

3 Shallots sliced
1 inch Galangal chopped, or ginger if galangal is not available
8 Garlic
1 tbsp Lemon Grass chopped
2 tsp Coriander Cumin Seeds roasted, equal parts
1 Lime Zest if available, use Kaffir lime for authentic taste
12 Green chili adjust to your heat preferences
1 tbsp Fish Sauce or shrimp sauce

For Thai Green Curry

1½ cup Coconut Milk full fat, unsweetened. Use 1 part to sauté the curry paste and 2 parts for the curry
1¾ lb Chicken bone-in or boneless, cut into bite-sized pieces
Salt to taste
¼ cup Chinese Egg Plant
3 Thai Red Chili
1 cup Water
3 Lime Leaves use Kaffir Lime Leaves if available
¼ cup Thai Sweet Basil

US Customary - Metric

Instructions

Making Thai Green Curry Paste

Add all the ingredients listed above for the green curry paste to a blender, including shallots, garlic, ginger, Thai green chilies, lemongrass, and roasted cumin and coriander seeds. For easier blending, chop larger or tougher ingredients like lemongrass into smaller pieces.
Secure the lid and blend until you get a smooth, thick paste. If needed, add a little water or oil to help the mixture blend smoothly. Set aside the freshly made paste for the curry. If you're short on time, store-bought green curry paste works too.

Making Thai Green Curry

Start by heating ⅓ of the coconut milk in a pan over medium heat. Let it cook until the coconut milk starts to separate, and you can see the oil release at the surface. This step is key for unlocking the rich flavor of the curry.
Once the coconut milk has separated, add the green curry paste. Fry the paste for a few minutes, stirring constantly until it becomes fragrant. You should notice a strong, aromatic scent at this point.
Add the chicken along with a pinch of salt. Stir it well to coat the pieces in the curry paste, allowing the chicken to absorb the spices as it cooks.
Cover the pan and let the chicken cook gently for 7 to 10 minutes over medium heat.
After the cooking time, remove the lid and pour in the remaining ⅔ of the coconut milk, along with some water to adjust the consistency. Add the Thai red chili and eggplant, and stir everything together to combine the flavors evenly.
Cover the pan again and let it simmer on medium heat for another 10 to 12 minutes. This allows the eggplant to soften and the chicken to cook through completely, infusing the whole dish with the rich flavors of the curry.
Once the curry has simmered and the chicken is fully cooked, reduce the heat to low. Stir in the lime leaves and sweet basil leaves. These will add a fresh, fragrant finish to the curry. Remove the pan from the heat, and your Thai Green Curry is ready to serve!

Serving

Enjoy this aromatic Thai Green Curry over your choice of rice, paired with your favorite Thai side dishes for a complete and flavorful meal.

Notes

Here are a few helpful tips for perfecting your Thai Green Curry:

Green Curry Paste: For the best flavor, I recommend making your own green curry paste. But if you're pressed for time, a good-quality store-bought paste will do the job too.
Achieving Rich Flavor: To avoid any bitterness or raw taste, make sure you fry the green curry paste well in the creamy top layer of coconut milk or in some coconut oil. This step is key to releasing the full flavors and removing any strong, raw aromas.
Coconut Milk vs Coconut Oil: I use coconut milk to sauté the green curry paste, but if you want to reduce the amount of milk, you can swap it for a bit of coconut oil during the initial sautéing step.
Balance the Spice Level: You can adjust the heat of Thai Green Curry by adding more or fewer green chilies. If it’s too spicy, you can tone it down with extra coconut milk or serve it with more rice to balance the heat.
Fresh Herbs for Maximum Flavor: Always go for fresh Thai basil and kaffir lime leaves if you can. Dried versions won’t give you the same bold aroma and flavor.
Cooking Vegetables Just Right: Add vegetables like eggplant halfway through cooking, so they turn tender without becoming mushy. For faster-cooking veggies like zucchini or snow peas, toss them in during the last few minutes to keep their texture.
Protein Variations: While I’ve used chicken in this recipe, feel free to switch it up with shrimp, tofu, or a mix of vegetables, depending on your preference.
Vegan-Friendly Adaptations: For a vegan option, replace the chicken with vegetables like zucchini, snow peas, or squash. You can also use a vegan fish sauce substitute to maintain the authentic Thai flavors.
Make It Ahead: Thai Green Curry actually gets better after a day because the flavors deepen over time. If you’re prepping for an event, consider making it a day ahead and reheating it before serving.

Nutrition

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