Thai Green Curry

Thai green curry, or gaeng keow wan, is one of Thailand's most beloved curries — fiery, fragrant and luxuriously creamy. Tender chicken simmers in coconut milk with vibrant green curry paste, sweet Thai basil and zesty kaffir lime leaves for a dish that is as aromatic as it is comforting.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

580

Ingredients

• 2 tablespoons coconut oil or neutral oil
• 3 tablespoons Thai green curry paste
• 1 can (14 oz / 400 ml) coconut milk, plus 1/2 cup extra
• 1 lb (450 g) boneless chicken thighs, sliced into bite-size pieces
• 1 tablespoon fish sauce, plus more to taste
• 2 teaspoons palm sugar or light brown sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai eggplant quarters or diced zucchini
• 1 red bell pepper, sliced
• 1/2 cup sliced bamboo shoots, rinsed
• 1/2 cup Thai basil leaves, plus extra for serving
• 1 to 2 Thai bird's eye chilies, sliced (optional, for heat)
• Steamed jasmine rice, for serving

Instructions

1. Open the coconut milk without shaking and scoop the thick cream from the top into a wok or large saucepan. Heat over medium-high until it starts to bubble and release its oil, about 2 minutes.
2. Add the green curry paste and fry in the coconut cream for 2 to 3 minutes, stirring constantly, until deeply fragrant and the oil begins to separate around the edges.
3. Add the sliced chicken and toss to coat in the paste. Cook for 3 to 4 minutes, stirring, until the outside is no longer pink.
4. Pour in the remaining coconut milk plus half a cup of water. Add the kaffir lime leaves, fish sauce and palm sugar, then bring to a gentle simmer.
5. Add the Thai eggplant or zucchini, bell pepper and bamboo shoots. Simmer gently for 8 to 10 minutes until the vegetables are tender and the chicken is cooked through.
6. Stir in the Thai basil leaves and chilies (if using) and cook for 1 minute more, just until the basil wilts.
7. Taste and balance the flavors — more fish sauce for saltiness, a pinch more sugar for sweetness, or a squeeze of lime juice for brightness.
8. Serve hot over steamed jasmine rice, topped with extra fresh basil leaves.

Pro tips

• Keep the curry at a gentle simmer once the vegetables go in — hard boiling toughens the chicken and dulls the fresh flavors.
• The quality of your curry paste matters more than anything else; look for a Thai brand with shrimp paste high on the ingredient list.
• For a vegetarian version, swap the chicken for firm tofu or mixed vegetables and use soy sauce instead of fish sauce.
• Leftovers keep beautifully for 3 days in the fridge and the flavor deepens overnight.

Frequently asked questions