Green Curry is a classic Thai curry known for its bright green color, creamy coconut base, and balanced heat from fresh green chilies. Typically made with chicken, eggplant, bamboo shoots, and Thai basil, the curry is simmered until the flavors meld beautifully. Served with steamed jasmine rice, it’s a comforting yet exciting dish that showcases the complexity of Thai cuisine.
Ingredients (Serves 4)
500 g chicken thighs, cut into bite-sized pieces
2 tablespoons green curry paste
1 can (400 ml) coconut milk
1 cup chicken stock or water
1 cup Thai eggplant or regular eggplant, chopped
½ cup bamboo shoots, sliced
1 red bell pepper, sliced
2–3 kaffir lime leaves
1 tablespoon fish sauce
1 teaspoon sugar
Fresh Thai basil leaves, for garnish
Steamed jasmine rice, for serving
Instructions
Heat 1 tablespoon of coconut milk in a large pan or wok over medium heat. Add the green curry paste and sauté until fragrant, about 1–2 minutes. Add the chicken pieces and cook until lightly seared. Pour in the remaining coconut milk and chicken stock, then add kaffir lime leaves. Simmer gently for 10–15 minutes, stirring occasionally.
Add eggplant, bamboo shoots, and red bell pepper, continuing to simmer for another 5–10 minutes until vegetables are tender and the chicken is fully cooked. Season with fish sauce and sugar to taste. Remove from heat and garnish with fresh Thai basil. Serve hot over steamed jasmine rice.
Tips for Authentic Flavor
Use fresh Thai green chilies if possible; they give the curry its signature heat and color.
Do not overcook the vegetables—they should retain some bite.
Adjust coconut milk and curry paste to control creaminess and spice level.
Kaffir lime leaves add a fragrant, citrusy aroma that is essential to authenticity.
Serve immediately for the best flavor and aroma.