The fragrant aroma of lemongrass and kaffir lime leaves, the creamy coconut milk, and the perfect balance of spicy and sweet flavors make this a culinary epiphany. Today, I’m excited to share with you my favorite recipe for this classic Thai dish that serves 2-3 people. Whether you’re a novice cook or a seasoned chef, this recipe is sure to transport your taste buds straight to the vibrant streets of Thailand.
Ingredients
- 2 tablespoons green curry paste
- 1 can (400ml) coconut milk
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 200g Thai eggplants, quartered
- 4-5 kaffir lime leaves, torn
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1/2 cup Thai basil leaves
- 2 red Thai chilies, sliced (optional)
- 1 tablespoon vegetable oil
Let’s Cook!
- Heat the pan: In a large skillet or wok, heat the vegetable oil over medium heat.
- Bloom the curry paste: Add the green curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant. This step is crucial for releasing the aromatic oils in the paste.
- Add the coconut milk: Pour in about 1/3 of the coconut milk and stir to combine with the curry paste. Simmer for 2-3 minutes until the oil starts to separate from the milk.
- Cook the chicken: Add the chicken pieces to the pan. Stir to coat with the curry sauce and cook for 5-7 minutes until the chicken is nearly cooked through.
- Vegetables and seasonings: Add the Thai eggplants, remaining coconut milk, fish sauce, and palm sugar. Stir gently and simmer for another 5-7 minutes until the eggplants are tender.
- Final touches: Toss in the kaffir lime leaves and Thai basil. Stir and cook for another minute until the basil is just wilted.
- Serve: Remove from heat and serve hot with steamed jasmine rice.
Pro Tips for Perfect Thai Green Curry
- Curry paste: For an authentic taste, look for Mae Ploy or Maesri brands of green curry paste. If you’re feeling adventurous, try making your own!
- Coconut milk: Use full-fat coconut milk for a richer, creamier curry.
- Heat level: Adjust the spiciness by adding more or less curry paste. Remember, you can always add heat, but you can’t take it away!
- Vegetable variations: Feel free to add other vegetables like bell peppers, bamboo shoots, or green beans.
Serving Suggestions
Serve your aromatic Thai Green Curry in a large, shallow bowl alongside a mound of fragrant jasmine rice. For an extra touch of authenticity, garnish with a few fresh Thai basil leaves and a sprinkle of sliced red chilies. A wedge of lime on the side allows your guests to add a burst of citrusy freshness to their liking.
As the rich, spicy aroma fills your kitchen, close your eyes and let your senses transport you to the bustling streets of Bangkok. This Thai Green Curry isn’t just a meal; it’s an experience, a journey through flavors that will leave you craving more.
Ready to embark on your Thai culinary adventure? Gather your ingredients, fire up that stove, and let’s bring a taste of Thailand to your dinner table tonight! Don’t forget to share your curry creations with us in the comments below – we’d love to see how your Thai Green Curry turned out!
