Authentic Thai Green Curry Chicken Recipe
Thai green curry is a classic dish, and we will show you how to make it at home. It is a staple and one of our personal favourites. This fragrant, flavourful, and creamy dish combines spicy, sweet, and savoury flavours for a comforting meal. We hope you enjoy it as much as we do.
Ingredients
Green Curry:
- 5-6 pieces of Thai aubergines (Thai eggplants) remove stems and cut in half
- 3 stalks of lemongrass remove tough ends and lightly crush
- 3-4 slices galangalÂ
- 2 red spur chillies sliced thinly
- 5-6 kaffir lime leaves torn
- 4 stems of Thai basil leaves only, or whole sprigs for traditional style
- 2 tbsp of brown sugar
- 1 tbsp of palm sugar (optional)
- 1 cube of chicken stock
- 100 g of green curry paste (Lobo or Nam Jai brand recommended)
- 400 ml of coconut milk
- 1 tbsp of fish sauce
- 3 chicken breasts sliced thinly
- cooking oil (for frying)
- jasmine rice (to serve)
Instructions
- Wash, cut, and get everything ready – aubergines halved, chillies sliced, kaffir lime leaves torn, galangal sliced and lightly bruised, basil leaves picked, chicken sliced.
- Heat the oil in a pan over medium heat and add the green curry paste. Stir until fragrant, then add a small amount of coconut milk to blend with the paste.
- In a separate pot, pour in the rest of the coconut milk and stir while warming.
- Add the aromatics: galangal, lemongrass, and kaffir lime leaves to the coconut milk. Stir gently to release their flavours.
- Add the Thai aubergines and simmer first, as they take longer to cook than the chicken, until tender
- Stir in the curry paste mixture from the pan into the pot.
- Add the sliced chicken and let it cook through.
- Season the curry: add brown sugar, palm sugar (if using), and fish sauce. Taste and adjust seasoning if needed.
- When everything is cooked, top with Thai basil and sliced chillies. Serve hot with jasmine rice or your preferred rice.