Ingredients
For the Curry:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp green curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 cup chicken broth or water
1 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
2 kaffir lime leaves, torn (optional, but highly recommended)
1-2 Thai bird’s eye chilies (optional for extra heat)
1 medium eggplant, cubed
1 red bell pepper, thinly sliced
1 zucchini, sliced into half-moons
1/2 cup Thai basil leaves
1 tbsp vegetable oil for frying
For Garnish:
Fresh Thai basil leaves
Sliced red chili or a sprinkle of red chili flakes (optional)
Lime wedges
To Serve:
Jasmine rice or steamed rice
Execution
Prepare the Ingredients
Start by prepping all your vegetables and chicken. This helps the cooking process go smoothly since the curry comes together quickly. Cube the eggplant, slice the bell pepper and zucchini, and set them aside. Cut the chicken into bite-sized pieces and season lightly with salt.
Sauté the Curry Paste
Heat a large saucepan or wok over medium heat. Add the vegetable oil and let it heat up. Then, add the green curry paste. Fry the paste for about 1-2 minutes, stirring constantly to release its rich aromas. Be careful not to burn it, as the paste can become bitter.
Add Chicken and Coconut Milk
Once the curry paste is fragrant, add the chicken pieces to the pan. Stir-fry them in the curry paste until they’re no longer pink on the outside, about 3-4 minutes. Then pour in the coconut milk and chicken broth. Stir everything to combine.
Add Vegetables and Simmer
Add the torn kaffir lime leaves, fish sauce, and palm sugar to the pot. Give everything a good stir and bring the curry to a gentle simmer. After 5 minutes, toss in the eggplant, zucchini, and bell peppers. Simmer for another 10-15 minutes until the vegetables are tender, and the chicken is fully cooked.
Finish with Thai Basil
In the last few minutes of cooking, add the Thai basil leaves and stir them into the curry. They will wilt quickly and infuse the dish with their fragrant, slightly peppery flavor. Taste the curry and adjust the seasoning with more fish sauce or sugar if needed.
Serve
Serve your Thai Green Curry Chicken hot over steamed jasmine rice. Garnish with extra Thai basil, a few slices of red chili for heat, and a squeeze of lime for brightness.
Additional tips
- Protein Options: Swap the chicken for shrimp, tofu, or even beef if you’d like. This recipe is quite versatile.
- Vegetables: Feel free to experiment with other vegetables like snow peas, bamboo shoots, or carrots, depending on what you have on hand.
- Spice Level: Adjust the heat by adding or omitting the Thai bird’s eye chilies. For a milder curry, reduce the amount of green curry paste used.
- Make it Creamier: If you prefer a richer curry, reduce the chicken broth and add an extra half-can of coconut milk.
