Amazing Thai Green Curry Recipe!

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.

Chop garlic, lemongrass, galangal, and green chili.

Add bird's eye chili for extra heat.

Finely chop coriander root and combine with other ingredients to make curry paste.

Pound the ingredients until smooth, taking about 20-30 minutes, and do not use a blender.

Cut chicken thigh into large chunks.

Turn the heat to high and open a can of coconut cream, using the thick part to cook until it thickens and oil splits on top.

Add more coconut cream and cook for 2-3 minutes to develop aroma.

Add chicken and cook until boiling, then add chicken stock.

Add Thai eggplant cut into small pieces and cook for 2-3 minutes, adjusting time based on desired vegetable crunchiness.

Add more vegetables as desired and season with fish sauce and palm sugar.

Finish by adding Thai sweet basil leaves and red chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens