Thai Green Chicken Curry

Fragrant, creamy and lively with chili, lime leaf and basil. Frying the curry paste in thick coconut cream first is what gives it real depth.

ThaiFood
15 minPrep
20 minCook
35 minTotal
MediumDifficulty
Servings

Ingredients

Method

  1. Spoon about 4 tablespoons of the thick cream from the top of the can into a pot with the oil. Simmer for about 3 minutes until the oil starts to separate.
  2. Add the curry paste and fry, stirring, for 2 minutes until very fragrant.
  3. Add the chicken and stir to coat. Cook for 2 minutes.
  4. Pour in the rest of the coconut milk and the stock, add the lime leaves and bring to a gentle simmer.
  5. Add the eggplant and green beans and simmer for 8–10 minutes until tender and the chicken is cooked.
  6. Season with fish sauce and sugar. Taste: it should be salty, slightly sweet and spicy.
  7. Turn off the heat and stir in the basil and chili. Serve with jasmine rice.

Tap an ingredient or step to tick it off as you cook.

Tips

  • Curry pastes vary a lot in heat. Start with less and add more after tasting.
  • Keep it at a gentle simmer; a hard boil can make coconut milk grainy.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

More recipes

View all
Cola Chicken WingsChinese · 35 min · Easy Hot and Sour SoupChinese · 35 min · Easy Kung Pao ChickenChinese · 30 min · Medium Mapo TofuChinese · 25 min · Medium Pork and Cabbage DumplingsChinese · 1 hr 25 min · Involved Red-Braised Pork BellyChinese · 1 hr 45 min · Medium