Thai Green Curry Recipe

Thai Green Curry is fragrant, creamy and gently fiery: coconut milk, green curry paste, tender chicken and Thai basil, with bamboo shoots and aubergine for texture. It is a weeknight luxury.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

540

Ingredients

• 500 g chicken thigh, sliced
• 400 ml coconut milk
• 3 tbsp green curry paste
• 100 g Thai aubergine, quartered
• 100 g bamboo shoots
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 handful Thai basil leaves
• 2 kaffir lime leaves, torn
• Steamed jasmine rice, to serve

Instructions

1. Spoon the thick coconut cream into a pan and fry the curry paste in it for 2 minutes until fragrant.
2. Add the chicken and stir to coat, then pour in the remaining coconut milk.
3. Add aubergine and bamboo shoots and simmer 15 minutes until the chicken is cooked and the vegetables are tender.
4. Season with fish sauce and sugar, then stir in the lime leaves and basil.
5. Serve hot with jasmine rice.
6. Plate Thai Green Curry nicely, garnish as you like, and serve fresh.

Pro tips

• Frying the paste in coconut cream blooms its flavour.
• Do not boil hard or the coconut milk may split.
• Add the basil at the very end so it stays fragrant.

Frequently asked questions