Thai · Free recipe
Thai Green Curry with Chicken
A fragrant, creamy coconut curry with a vivid green color and a warm chili kick, loaded with tender chicken and soft vegetables. Aromatic Thai basil and lime leaves make it taste like a restaurant favorite.
Step 1
Open the can of coconut milk without shaking it. Scoop the thick cream from the top (about 1/2 cup) into a small bowl and keep the thinner liquid separate.
Step 2
Set a large pot or deep 11 inch skillet over medium heat. Add the vegetable oil and the thick coconut cream. Cook, stirring, for 3 to 4 minutes until the cream bubbles and looks slightly split and oily.
Step 3
Add the green curry paste. Stir it into the coconut cream for 2 to 3 minutes until it smells strongly fragrant and the color deepens. This step wakes up the paste, so do not rush it.
Step 4
Add the sliced chicken. Stir to coat it in the paste and cook for about 3 minutes until the outside turns from pink to pale.
Step 5
Pour in the rest of the coconut milk and the chicken broth. Stir well and bring it to a gentle simmer, where small bubbles break the surface.
Step 6
Add the eggplant chunks and the kaffir lime leaves. Simmer uncovered for 8 minutes, stirring now and then, until the eggplant is soft when poked with a fork.
Step 7
Add the red bell pepper and simmer for 3 more minutes until just tender but still slightly crisp.
Step 8
Season with the fish sauce and palm sugar. Stir until the sugar dissolves.
Step 9
Taste the sauce carefully. It should be creamy, a little salty, and lightly sweet with gentle heat. Add more fish sauce for salt or more sugar to soften the spice.
Step 10
Check that the chicken is fully cooked by cutting into a thick piece; it should be white all the way through with no pink.
Step 11
Turn off the heat. Stir in the Thai basil leaves and let them wilt for about 30 seconds in the hot curry.
Step 12
Ladle the curry into bowls, scatter the sliced red chili on top, and serve hot with jasmine rice on the side.
Tips from the test kitchen
- Frying the paste in coconut cream first is the secret to deep flavor.
- Thai basil added at the end keeps its bright aroma; do not boil it.
- Start with less curry paste if you are sensitive to spice.
