Green Curry Chicken青咖喱雞
A classic Thai curry known for its vibrant green color and rich, spicy-sweet flavor, made with green curry paste, coconut milk, chicken, and various vegetables.
01Ingredients
- 500g chicken thighs, cut into bite-sized pieces
- 400ml coconut milk (full fat)
- 100ml water or chicken stock
- 50g green curry paste
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 150g Thai eggplant, quartered
- 100g bamboo shoots, sliced
- 50g red bell pepper, sliced
- 10g Thai basil leaves
- 5g kaffir lime leaves, torn
- 1-2 bird's eye chilies (optional, for extra heat), sliced
- 1 tbsp vegetable oil
Nutrition (per serving)387kcal
- Protein28.5g
- Carbs8.2g
- Fat28.1g
Fiber 1.8 gSodium 612 mg
02Steps
- Heat vegetable oil in a large pot or wok over medium heat. Add green curry paste and stir-fry until fragrant.
- Pour in half of the coconut milk and bring to a simmer, stirring continuously until a green oil surfaces.
- Add chicken thighs and cook until the chicken is seared on all sides.
- Add the remaining coconut milk, water or chicken stock, fish sauce, palm sugar, and kaffir lime leaves. Bring to a gentle simmer.
- Add Thai eggplant and bamboo shoots. Cook until the eggplant is tender and the chicken is fully cooked.
- Stir in red bell pepper, Thai basil leaves, and bird's eye chilies (if using). Cook for another 1-2 minutes until basil wilts.
- Taste and adjust seasoning if necessary. Serve hot with steamed jasmine rice.
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