Thai green chicken curry

Name: Thai green chicken curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thailand
Ingredients: 600 g Boneless chicken thighs, sliced; 3 tbsp Thai green curry paste; 2 cans coconut milk (400 ml); 1 Aubergine, diced; 100 g Green beans, halved; 4 Kaffir lime leaves; 2 tbsp Fish sauce; 1 tbsp Palm or brown sugar; 1 cup Thai basil leaves; 1 Red chilli, sliced; 1 tbsp Vegetable oil; Jasmine rice, to serve (to taste)

Fragrant green curry paste simmered in coconut milk with chicken, aubergine and Thai basil: hot, sweet and aromatic.

35 min15 prep · 20 cook
MediumDifficulty
730 kcalper serving

Ingredients

4 servings

Boneless chicken thighs, sliced600 g
Thai green curry paste3 tbsp
coconut milk (400 ml)2 cans
Aubergine, diced1
Green beans, halved100 g
Kaffir lime leaves4
Fish sauce2 tbsp
Palm or brown sugar1 tbsp
Thai basil leaves1 cup
Red chilli, sliced1
Vegetable oil1 tbsp
Jasmine rice, to serveto taste

Missing something? Ingredients with × can be left out.

Steps

1
Heat the oil with a few spoonfuls of the thick coconut cream from the top of the can until it splits.
2
Fry the curry paste in it, stirring, until fragrant.
3
Add the chicken and stir to coat it in the paste.
4
Pour in the rest of the coconut milk, add the lime leaves, aubergine and beans and simmer.
5
Season with fish sauce and sugar to balance salty and sweet.
6
Stir in the basil and chilli and serve with jasmine rice.

Tips and questions

How do I make it less spicy?: Start with 1–2 tablespoons of paste and leave out the fresh chilli; you can add more paste at the end after tasting.
Can I use light coconut milk?: Yes, but the sauce will be thinner and less rich. Use full-fat for at least the first can to fry the paste properly.
Can I make it vegetarian?: Use firm tofu instead of chicken, soy sauce instead of fish sauce, and check that the curry paste has no shrimp.

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Thai green chicken curry

Ingredients

Steps

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