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Authentic Thai Green Curry (Aromatic Chicken and Coconut Milk Curry with Thai Basil)
The crowning jewel of central Thai cuisine: tender chicken pieces gently simmered in velvety coconut milk, vibrant green chili-lemongrass curry paste, small eggplants, and sweet Thai basil.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
4servings
- Chicken breast, thinly sliced500 g
- Full-fat coconut milk400 ml
- Thai eggplants or small eggplant, cubed200 g
- Red bell pepper, sliced into strips1 piece
- Thai green curry paste2 tbsp
- Oil1 tbsp
- Brown sugar1 tsp
- Salt1 tsp
Preparation Steps
1
Heat 1 tbsp oil in a wok; fry green curry paste for 1 minute until fragrant.
1 min timer
2
Add 100 ml coconut milk and cook until oil begins to separate on the surface.
3 min timer
3
Add chicken slices and toss for 3 minutes until coated and opaque on outside.
3 min timer
4
Pour in remaining coconut milk, add eggplant cubes, bell pepper, sugar, and salt. Simmer 10-12 minutes until vegetables are tender.
12 min timer
5
Remove from heat and serve steaming hot with fragrant jasmine rice.
1 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
