Thai Green Curry

Aromatic and spicy Thai curry with chicken, vegetables, and fragrant herbs in rich coconut milk. A perfect balance of heat, sweetness, and umami.

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Prep Time (min)

Cook Time (min)

Servings

Easy

Difficulty

Asian Cuisine

Ingredients

2 cans coconut milk (400ml each)
3 tbsp green curry paste
1 lb chicken breast, sliced
1 Thai eggplant, cubed
1 red bell pepper, sliced
4 kaffir lime leaves
2 tbsp fish sauce
1 tbsp palm sugar
Thai basil leaves
2 Thai chilies, sliced
Jasmine rice for serving

Instructions

Heat thick coconut cream from the top of one can in a wok over medium heat.
Add curry paste and fry for 2-3 minutes until fragrant.
Add chicken and cook until almost done, about 5 minutes.
Add remaining coconut milk, eggplant, and bell pepper.
Simmer for 10 minutes until vegetables are tender.
Season with fish sauce and palm sugar.
Add lime leaves and Thai chilies.
Garnish with Thai basil and serve with jasmine rice.

About the Chef

Maria Rodriguez

Mexican & Latin American

Maria is a professional chef specializing in authentic Mexican and Latin American cuisine. With over 15 years of experience, she has worked in top restaurants across Mexico City and Los Angeles, bringing traditional family recipes to modern kitchens.