This Thai GREEN CURRY is My Best One Yet!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: soy milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be lower in sodium.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork can be less expensive.

eggplant

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini has fewer calories and carrots are often more affordable.

For 'Enhanced' Green Curry Paste: In a mortar and pestle, pound julienned Thai basil into a fine paste. Add grachai and pound into a paste. Add the shrimp paste and green curry paste and pound to mix. Alternatively, blend with some chicken stock until smooth.

In a heavy-bottomed pot, bring about ¾ cup of the coconut milk to a full boil over medium heat. Add the curry paste and sauté, stirring frequently, until coconut oil starts to separate from the paste, 3-5 minutes.

Add chicken thigh and stir to mix with the paste.

Add the chicken stock, remaining 1 cup of coconut milk, palm sugar, and 1 Tablespoon of the fish sauce. Bruise and tear the makrut lime leaves and add them to the pot. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.

Cut Thai eggplant into bite-sized pieces. Keep submerged in water if not using soon to prevent browning.

Once the chicken is done simmering, add the Thai eggplant and push them into the curry for the first minute. Cook for 2 minutes longer until the eggplant can be pierced through with a fork. If using bamboo shoots, add them in to heat up for a minute.

Turn off the heat and add the red peppers and stir to mix. Then add the Thai basil and stir to mix. Taste and adjust seasoning with more fish sauce as needed. Serve with jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens