Green Curry
This Thai green curry is a vibrant, aromatic masterpiece that balances creamy coconut milk with fragrant green curry paste and tender chicken. Featuring a medley of colourful vegetables like aubergine, bamboo shoots, and snap peas, this dish delivers a perfectly spiced, soul-warming experience. Finished with fresh basil leaves for an herbaceous punch, it is a simple yet deeply satisfying meal that brings authentic Thai flavours home.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Thai basil is preferred for its unique anise-like note, but Italian or regular sweet basil works well if Thai basil is unavailable.
Snow peas can be substituted with sugar snap peas or sliced long beans depending on what is fresh and in season.
Bruising the lemongrass stalk before cooking is a vital technique to release its essential fragrant oils into the curry base.
If you cannot source fresh kaffir lime leaves, one teaspoon of lime zest provides a similar aromatic citrus lift to the finished dish.
Sauté Aromatics
Heat vegetable oil in a pan over medium heat and stir-fry the bruised lemongrass, garlic, and shallot until slightly browned and fragrant.
Bloom Paste
Add the green curry paste to the pan and stir-fry continuously until the aroma is released and the paste begins to deepen in colour.
Simmer Base
Pour in half of the coconut milk, stirring well, then add the chicken pieces once the mixture begins to bubble.
Add Liquids and Vegetables
Incorporate the chicken stock, water, and the remaining coconut milk, followed by the aubergine, cooking until the vegetables begin to soften.
Season
Stir in the sugar and fish sauce, then add the bamboo shoots, kaffir lime leaves, and snow peas, simmering until the chicken is fully cooked through.
Finish and Serve
Turn off the heat, stir in the fresh basil leaves and sliced red chilli, and serve immediately alongside steamed jasmine rice or rice noodles.
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Ingredients
| Chicken | 300 g |
| Green Curry Paste | 3 tbsp |
| Coconut Milk | 400 ml |
| Chicken Stock | 120 ml |
| Water | 60 ml |
| Vegetable Oil | 2 tbsp |
| Aubergine | ½ |
| Bamboo Shoots | 100 g |
| Snow Peas | 10 |
| Lemongrass | 1 stalk |
| Shallot | 1 |
| Garlic | 3 cloves |
| Kaffir Lime Leaves | 2 |
| Thai Basil | 1 handful |
| Red Chilli | 1 |
| Sugar | 1 tbsp |
| Fish Sauce | 1 tbsp |
