Thai Green Curry
Fragrant coconut curry with chicken, Thai basil, and green chilies.
MeatVegetarian-optional
⚠ Contains: Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Some modern/restaurant versions add red bell pepper for color and crunch -- it's a common adaptation, but not part of traditional home-style gaeng keow wan.
Ingredients
- 400ml coconut milk
- 3 tbsp green curry paste
- 400g chicken thigh, sliced
- 1 Thai eggplant (or 1 zucchini), chunked
- 2 kaffir lime leaves
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1-2 tsp palm sugar
- Handful Thai basil leaves
- 1 red chili, sliced, for garnish
Steps
- Scoop the thick cream from the top of the coconut milk into a pot, heat until it splits and turns fragrant.
- Add curry paste, fry 2 minutes until aromatic.
- Add chicken, stir to coat, cook 3 minutes.
- Pour in remaining coconut milk, add lime leaves and eggplant.
- Simmer 10-12 minutes until chicken is cooked and vegetables tender.
- Season with fish sauce and palm sugar. Stir in Thai basil just before serving.