Green Curry
A vibrant, aromatic coconut milk curry made with fresh green chilli paste, Thai basil, kaffir lime leaves, and your choice of chicken, prawn, or tofu — fragrant, creamy, and fiery.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 tablespoon | vegetable oil |
| 2 tablespoons | green curry paste |
| 400 ml | coconut milk |
| 200 grams | chicken breast, sliced |
| 1 cup | eggplant, cubed |
| 1 cup | bamboo shoots |
| 1 cup | Thai basil leaves |
| 2 teaspoons | fish sauce |
| 1 teaspoon | sugar |
| 1 cup | jasmine rice |
| — | salt to taste |
Instructions
- 1 Rinse the jasmine rice under cold water until the water runs clear.
- 2 Cook the rice according to package instructions and set aside.
- 3 Heat the vegetable oil in a large pan over medium heat.
- 4 Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- 5 Pour in the coconut milk and bring to a gentle simmer.
- 6 Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
- 7 Add the eggplant, bamboo shoots, and red bell pepper to the pan.
- 8 Simmer for another 5-7 minutes until the vegetables are tender.
- 9 Stir in the fish sauce, sugar, and salt to taste.
- 10 Remove from heat and stir in the Thai basil leaves.
- 11 Serve the green curry hot over the cooked jasmine rice.
Tips
For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.