Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk offers a creamy texture.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can control ingredients, while red paste is often more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: pork

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

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and canned mushrooms are budget-friendly.

Start with 1 and 3/4 cups of coconut milk, pour 3/4 cup into a pot and reduce until thickened.

Add green curry paste to the thickened coconut milk and sauté until aromatic.

Add chicken thighs to the pot and mix well.

Pour in the remaining coconut milk and add chicken stock, then bring to a simmer.

Add palm sugar and 1 tablespoon of fish sauce, adjusting to taste later.

Add kefir lime leaves and simmer for 10-15 minutes until chicken is fork tender.

Blend some Thai basil leaves with a little coconut milk and add to the pot for color if needed.

Add bamboo shoots to the pot and bring the curry back to a boil to heat through.

Prepare bell peppers by cutting them into fine juliennes and add to the curry.

Add Thai basil leaves at the end to maintain their color and aroma.

Taste the curry and adjust seasoning with more fish sauce if necessary.

Add spur chillies and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens