Green Curry Recipe

Thai green curry is the fragrant heart of Thai cooking: a creamy coconut curry scented with green chilli, lemongrass and Thai basil. The sauce should be rich but not heavy, spicy but balanced with a little sweetness. Served over jasmine rice, it is one of the great dishes of the world.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

520

Ingredients

• 500 g chicken thigh, sliced
• 400 ml coconut milk
• 3 tablespoons green curry paste
• 1 aubergine, cut into chunks
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar
• 4 kaffir lime leaves, torn
• 1 handful Thai basil leaves
• 1 red chilli, sliced
• 1 tablespoon vegetable oil
• Steamed jasmine rice, to serve

Instructions

1. Spoon the thick cream from the top of the coconut milk into a wok and heat until it splits.
2. Fry the curry paste in the oil for 2 minutes until fragrant.
3. Add the chicken and stir until coated and starting to cook.
4. Pour in the remaining coconut milk and add the aubergine and lime leaves.
5. Simmer for 15 minutes until the chicken is cooked and the aubergine is soft.
6. Season with fish sauce and palm sugar, stir in the basil and chilli, and serve with rice.

Pro tips

• Let the coconut cream split first; that is where the flavour lives.
• Fry the paste until you can smell it across the kitchen.
• Add the basil at the very end so it stays bright green.
• Balance the fish sauce and palm sugar to taste; sweet and salty should meet.

Frequently asked questions