Thai Green Curry

Hands down, my favorite curry is a Thai Green Curry. The coconut milk base with all the complex flavors is both somehow rich and light to me at the same time, with just enough spice to give a slight tickle.

It doesn’t always have to come from take out thought. In fact, this is a really easy one to make at home (and it sizes up nicely for a bigger crowd so impress your friends)!

You can sub out any vegetables you like really. I sometimes like to add mushrooms to this (either sliced shiitakes or even button mushrooms). But this is what I like to have in my green curry at the base.

To make this vegan or vegetarian, swap out the chicken for tofu or leave it out all together and add more vegetables.


Thai Green Curry
Serves 4

6 boneless skinless chicken thighs, cut into bite sized pieces
2-3 Japanese eggplants, cut into bite sized pieces
3 Tbsp green curry paste
1 can coconut milk
1 lemongrass stalk, cut into 3 pieces and bruised (sub lemongrass paste if you like)
3 kaffir lime leaves (use fresh lime juice if you cannot find)
1 Tbsp fish sauce
1 red bell pepper, cut into strips
8-10 oz can of bamboo shoots, drained
Thai or sweet basil, cut into ribbons

In a wok or large deep pan, heat your preferred cooking oil of choice. Add the chicken thighs and lightly season with salt and pepper. When the chicken is cooked, remove to a bowl and set aside. Then cook the eggplant, allowing it to sear. Add more cooking oil if necessary as eggplant will absorb the oil. Remove to the same bowl that you’re holding the chicken in.

To your now empty pan, add the green curry paste and heat over medium-high heat while stirring. Cooking the paste will help the flavors come out even more. Add half the coconut milk, stirring to break up any lumps. Add the lemongrass, lime leaves, fish sauce, and remaining coconut milk.

When the sauce is warm, add the chicken, eggplant, red bell pepper, and bamboo shoots. Cook for 5 minutes until the bell pepper softens and everything is heated through. Stir in basil and remove from heat.

Serve over rice, cauliflower rice, or on it’s own. Garnish with more basil and lime wedges if you’re going for presentation points.

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