Green Thai Curry
Creamy green curry with chicken, coconut milk and Thai basil.
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Introduction
Sometimes, you just need a culinary escape that transports you to distant lands. Our Green Thai Curry is precisely that: an exotic embrace for the soul, bringing the authentic taste of Thailand directly to your table. This dish, deeply rooted in the rich tradition of Thai cuisine, captivates with its perfect balance of spice, sweetness, saltiness, and a hint of sourness. Its vibrant green color comes from a carefully selected green curry paste, which, combined with creamy coconut milk, tender chicken, and fresh vegetables, creates a symphony of flavors. It's more than just a meal; it's a journey of discovery for the senses that will delight you. Perfect for a cozy dinner or when you want to surprise your loved ones with something special.
Ingredients
- 500g chicken breast, cubed
- 400ml coconut milk
- 3 EL green curry paste
- 1 eggplant
- 100g bamboo shoots
- 2 EL fish sauce
- 1 EL sugar
- Thai basil
- jasmine rice
Instructions
- Heat one tablespoon of coconut oil or vegetable oil in a medium-sized pot over medium heat. Add the green curry paste and sauté it for about one to two minutes, stirring constantly, until fragrant and slightly sticking to the bottom of the pot. This releases the aromas and creates a more intense flavor base for your curry. Be careful not to burn the paste.
- Add the diced chicken breast and sauté it for three minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked through at this point, as it will continue to cook in the curry later. Searing it gives it a nice texture and additional flavor.
- Pour the remaining coconut milk into the pot and stir well to combine the curry paste and chicken pieces. Add the diced eggplant and bamboo shoots. Season the curry with fish sauce and sugar. Start cautiously and add more if needed to achieve the perfect balance of salty, sweet, and umami.
- Bring the curry to a simmer, then reduce the heat to low and let it gently simmer for 15 minutes. Cover the pot with a lid during this time to allow the eggplant to soften and the flavors to meld together. Stir occasionally to ensure nothing sticks to the bottom and everything cooks evenly.
- Remove the finished Green Thai Curry from the heat. Stir in generous amounts of fresh Thai basil leaves just before serving to preserve their fresh, peppery aroma. Serve the curry hot with fluffy jasmine rice, which perfectly soaks up the creamy sauce and mellows the spiciness.
Nutrition
Tips & Variations
- For a vegan option, swap chicken with tofu or extra vegetables.
- Sauté the curry paste first for a more intense flavor.
- Don't add too much fish sauce at once – season gradually.
- Leftovers keep well in the fridge for the next day's meal.
- Serve with a light white wine or refreshing jasmine tea.
Frequently Asked Questions
- Can I adjust the spiciness of the Green Thai Curry?
- Yes, the spiciness is easy to control. Use less green curry paste for a milder curry, or add fresh chilies for more heat.
- What other vegetables go well in Green Thai Curry?
- Besides eggplant and bamboo shoots, snap peas, broccoli, bell peppers, or green beans also pair excellently with Green Thai Curry. Feel free to experiment with seasonal vegetables.
- Can I prepare Green Thai Curry in advance and reheat it?
- Absolutely! Green Thai Curry is wonderful for meal prepping. It often tastes even better when reheated, as the flavors have had time to develop.
- How long does Green Thai Curry last in the fridge?
- Your Green Thai Curry will keep well in an airtight container in the refrigerator for 2–3 days. Simply reheat gently when ready to serve.