Thai Green Curry
Dive into the vibrant and aromatic world of Thai cuisine with this mouthwatering Thai Green Curry recipe. Bursting with authentic flavors, this dish combines tender slices of chicken with a rich and creamy coconut milk base, elevated by the spicy kick of green curry paste. Fresh vegetables like Thai eggplants, green beans, and baby corn add texture and color, while fragrant kaffir lime leaves and fresh basil leaves infuse every bite with zesty, herbaceous notes. Finished with a touch of fish sauce and brown sugar for the perfect balance of savory and sweet, this 40-minute recipe is as simple as it is satisfying. Serve it alongside fluffy jasmine rice for a complete, restaurant-quality meal that’s perfect for weeknights or dinner parties.
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Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 500 grams chicken breast, sliced
- 400 milliliters coconut milk
- 200 milliliters chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves, torn
- 100 grams baby corn, chopped
- 100 grams green beans, trimmed
- 150 grams Thai eggplants, quartered
- 1 red chilli, sliced
- 20 grams fresh basil leaves
- 1 green bell pepper, sliced
- 2 cups jasmine rice, cooked for serving
Directions
Step 1
Heat the vegetable oil in a large saucepan over medium heat.
Step 2
Add the green curry paste and cook for 1-2 minutes until fragrant.
Step 3
Add the sliced chicken breast to the pan and stir-fry for about 5 minutes until the chicken is no longer pink.
Step 4
Pour in the coconut milk and chicken stock and stir well to combine with the curry paste.
Step 5
Add the fish sauce, brown sugar, and kaffir lime leaves. Stir to mix the flavors.
Step 6
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Step 7
Add the chopped baby corn, trimmed green beans, and quartered Thai eggplants to the saucepan.
Step 8
Allow to simmer for another 5 minutes or until the vegetables are tender.
Step 9
Add the sliced red chilli, fresh basil leaves, and sliced green bell pepper. Stir through the curry.
Step 10
Taste the curry and adjust the seasoning if needed.
Step 11
Serve hot with cooked jasmine rice on the side.
Nutrition Facts
| Serving size | (2188.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2180.8 |
| Total Fat 51.7g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 437mg | 0% |
| Sodium 3945.3mg | 0% |
| Total Carbohydrate 235.6g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 55.9g | |
| Protein 186.9g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 314.1mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3264.7mg | 0% |
Source of Calories