Thai Green Curry
Dive into a bowl of creamy green curry chicken, bursting with vibrant flavors and aromatic herbs.
Ingredients
- 600 g chicken thigh fillet
- 2 cans coconut milk (800 ml)
- 4 tbsp green curry paste
- 2 green chilies
- 2 tbsp fish sauce
- 1 tsp shrimp paste
- 2 stalks lemongrass
- 30 g galangal
- 6 lime leaves
- 2 tbsp palm sugar
- 150 g Thai eggplant
- 1 large handful Thai basil
How to make it
- Trim the chicken thigh fillet and pat it dry with paper towel, then cut it into bite-size pieces. Bruise the lemongrass stalks and tear the lime leaves so their aroma opens up.
- Scoop the thick coconut cream from the cans into a wide pan over medium heat and stir in the green curry paste and shrimp paste. Cook for 2 to 3 minutes until the paste looks glossy and the coconut cream separates slightly at the edge.
- Add the bruised lemongrass, sliced galangal, torn lime leaves and the green chilies. Stir in the chicken and turn it in the curry paste until the outside loses its raw pink color.
- Pour in the remaining coconut milk and bring the curry to a gentle simmer. Add the palm sugar, fish sauce and Thai eggplant, then cook for 8 to 10 minutes until the chicken is cooked through and the eggplant is tender but still holds its shape.
- Take the pan off the heat and fold in the Thai basil until the leaves wilt and the curry turns fragrant and green.
- Serve the curry in wide shallow bowls with the chicken and Thai eggplant spooned through the creamy sauce, with whole basil leaves and lime leaves visible on top.
