Thai Green Curry with Chicken | Easy Green Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be fresher and tailored to taste.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be more economical.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common and less expensive.

Cut 300 gram boneless chicken thigh into medium bite size pieces.

Chop half aubergine into medium dices.

Cut 1 red chili pepper into thin slices.

Finely chop 1 shallot onion and 2 to 3 cloves of garlic.

Bruise 1 lemongrass to release its fragrance.

Use 100 gram of canned bamboo shoots, remove from water and set aside.

Heat a pan over medium heat and add 2 tbsp of vegetable oil.

Add lemongrass and chopped garlic to the pan and stir for a few seconds.

Add chopped shallots and stir fry until slightly brown.

Add 3 tbsp of green curry paste and stir fry until fragrant.

Add half tin of coconut milk (about 200 ml) and stir well until it starts bubbling.

Add the chicken pieces and cook for another 1 to 2 minutes.

Add half cup of chicken stock and quarter cup of water, along with the remaining coconut milk (200 ml).

Stir occasionally while cooking.

Add aubergine and cook until soft.

Add 1 tablespoon of sugar and 1 tablespoon of fish sauce.

Add bamboo shoots, 2 kaffir lime leaves (or 1 teaspoon of lime zest).

Add 8 to 10 snow peas (or sugar snap peas or long beans).

Turn off the heat and add a handful of basil leaves.

Finally, add chili slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens