Ingredients Summary:
- Chicken (thinly sliced): 500g (can substitute with shrimp or tofu)
- Coconut milk: 400ml (1 can)
- Green curry paste: 3 tablespoons
- Thai eggplant: 3-4, quartered (optional)
- Bell peppers: 1, sliced
- Bamboo shoots: 1/2 cup
- Thai basil: 1/2 cup, fresh
- Fish sauce: 2 tablespoons
- Palm sugar: 1 tablespoon
- Kaffir lime leaves: 2, torn into pieces
- Vegetable oil: 1 tablespoon
- Cooked jasmine rice: For serving
Instructions Overview:
- Cook the Curry Paste: In a large pot or wok, heat the oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.
- Add Chicken and Coconut Milk: Stir in the chicken and cook for 3-4 minutes. Then add the coconut milk and bring to a simmer.
- Add Vegetables: Add the Thai eggplants (if using), bamboo shoots, and bell peppers. Simmer until the vegetables are tender.
- Season and Finish: Stir in fish sauce, palm sugar, and kaffir lime leaves. Cook for another 5-10 minutes. Add the Thai basil leaves just before serving.
- Serve: Serve hot over steamed jasmine rice.
For detailed instructions, visit Simply Recipes – Thai Green Curry.
Green Curry (Gaeng Keow Wan) is a classic Thai dish known for its spicy, creamy, and aromatic flavors. This green curry recipe uses coconut milk, green curry paste, and ingredients like Thai basil, kaffir lime leaves, and lemongrass, creating a fragrant and rich sauce. Traditionally served with chicken, beef, or shrimp, it can also be made with tofu or vegetables for a vegetarian version. The heat from the curry paste is balanced by the sweetness of the coconut milk, making this dish both spicy and creamy. Serve it over jasmine rice for a complete, authentic Thai meal that’s perfect for any occasion.