Green Curry with Chicken
แกงเขียวหวานไก่
Creamy coconut curry with chicken, eggplant, and Thai basil. Fragrant, rich, and spicy.
Serves 4
Prep 15 min
Cook 25 min
Ingredients
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 1 cup chicken broth or water
- 1 1/2 lb boneless chicken thighs, sliced thin
- 1 cup Thai eggplant or 1 small Japanese eggplant, cut into wedges
- 1 cup sliced bamboo shoots
- 4 makrut lime leaves, torn, optional
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup Thai basil leaves
- 1 red chili, sliced, optional
- Cooked jasmine rice, to serve
Steps
Step 1. Without shaking the can, scoop the thick cream from the top of the coconut milk (about 1/2 cup) into a pot with the oil. Heat over medium.
Step 2. Add the curry paste and fry for 2 minutes, stirring, until fragrant and the oil starts to separate.
Step 3. Add the chicken and stir for 2 minutes. Pour in the rest of the coconut milk and the broth and bring to a gentle simmer.
Step 4. Add the eggplant, bamboo shoots, and lime leaves. Simmer for 12 to 15 minutes, until the chicken is cooked through (165°F or 74°C) and the eggplant is tender.
Step 5. Stir in the fish sauce and sugar and taste. Add the basil and chili, then serve with jasmine rice.
Where this recipe comes from
Yoribang Thai recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Thai dishes. Fish sauce adds salt and depth, palm sugar gives a gentle caramel sweetness (brown sugar works instead), and tamarind adds sourness. Makrut lime leaves, galangal, lemongrass, and Thai basil are sold at Asian grocery stores. Thai chilies are very hot, so add them a little at a time.