Thai Green Curry
Thai Green Curry
Ingredients
For the Green Curry Paste
- 8 fresh green chilies, stems removed, roughly chopped
- 2 fresh red chilies, stems removed, roughly chopped
- 1 lemongrass stalk, outer layers removed, thinly sliced
- 1 inch galangal, peeled and thinly sliced
- 2 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 3 kaffir lime leaves, center vein removed, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped (leaves and tender stems)
- 1 teaspoon white peppercorns
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon shrimp paste
For the Curry
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into 1-inch pieces
- 2 cans coconut milk, 13.5 ounce each, full-fat
- 1/2 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 1 eggplant, Thai or regular, cut into 1/2-inch cubes
- 1/2 cup bamboo shoots, sliced, canned, drained
- 1 bell pepper, red or green, sliced
- 1/2 cup fresh basil leaves, Thai basil preferred
- 1/2 lime, juiced
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
To make the green curry paste: Combine green chilies, red chilies, lemongrass, galangal, shallots, garlic, kaffir lime leaves, cilantro, white peppercorns, ground cumin, ground coriander, and shrimp paste in a food processor or mortar and pestle. Process or pound until a smooth paste forms. This may take several minutes.
⏱️ 15 min
- 2
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the prepared green curry paste and sauté for 3-5 minutes, stirring constantly, until fragrant. This step is crucial for developing the flavor of the paste.
⏱️ 5 min
- 3
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 4
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and the chicken to cook through.
⏱️ 10 min
- 5
Stir in the fish sauce, palm sugar, eggplant, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until the eggplant is tender.
⏱️ 7 min
- 6
Add the sliced bell pepper and cook for 2-3 minutes, just until it's slightly tender-crisp. Stir in the fresh basil leaves and lime juice. Remove from heat immediately.
⏱️ 3 min
- 7
Taste and adjust seasoning if necessary. Serve hot over cooked jasmine rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry
For the Green Curry Paste
- 8 fresh green chilies, stems removed, roughly chopped
- 2 fresh red chilies, stems removed, roughly chopped
- 1 lemongrass stalk, outer layers removed, thinly sliced
- 1 inch galangal, peeled and thinly sliced
- 2 shallots, peeled and roughly chopped
- 4 garlic cloves, peeled
- 3 kaffir lime leaves, center vein removed, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped (leaves and tender stems)
- 1 teaspoon white peppercorns
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon shrimp paste
For the Curry
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into 1-inch pieces
- 2 cans coconut milk, 13.5 ounce each, full-fat
- 1/2 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, or brown sugar
- 1 eggplant, Thai or regular, cut into 1/2-inch cubes
- 1/2 cup bamboo shoots, sliced, canned, drained
- 1 bell pepper, red or green, sliced
- 1/2 cup fresh basil leaves, Thai basil preferred
- 1/2 lime, juiced
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
To make the green curry paste: Combine green chilies, red chilies, lemongrass, galangal, shallots, garlic, kaffir lime leaves, cilantro, white peppercorns, ground cumin, ground coriander, and shrimp paste in a food processor or mortar and pestle. Process or pound until a smooth paste forms. This may take several minutes.
⏱️ 15 min - 2
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the prepared green curry paste and sauté for 3-5 minutes, stirring constantly, until fragrant. This step is crucial for developing the flavor of the paste.
⏱️ 5 min - 3
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 4
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld and the chicken to cook through.
⏱️ 10 min - 5
Stir in the fish sauce, palm sugar, eggplant, and bamboo shoots. Continue to simmer for another 5-7 minutes, or until the eggplant is tender.
⏱️ 7 min - 6
Add the sliced bell pepper and cook for 2-3 minutes, just until it's slightly tender-crisp. Stir in the fresh basil leaves and lime juice. Remove from heat immediately.
⏱️ 3 min - 7
Taste and adjust seasoning if necessary. Serve hot over cooked jasmine rice.
⏱️ 3 min