🥥 Authentic Thai Green Curry with Chicken & Thai Eggplant | Easy & Fragrant 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 the Thai eggplant into quarters and place it in water to prevent browning.

Add a little salt to the water with the eggplant.

Cut the red chili diagonally for garnish.

Tear the kaffir lime leaves to release their aroma.

Remove the Thai basil leaves from the stem.

Pour coconut milk into a pot, using the thicker part first to extract oil.

Wait for the oil to separate from the coconut milk.

Add green curry paste to the pot and stir until fragrant.

Add the chicken breast to the pot and stir to combine with the curry paste.

Season with 1 tablespoon of fish sauce and 1 tablespoon of palm sugar, mixing well.

Add diluted coconut milk to the pot and ensure the oil is visible on top.

Let the mixture cook for about 5 minutes until the chicken is cooked through.

Add the Thai eggplant to the curry and cook until the eggplant becomes transparent.

If Thai eggplant is unavailable, substitute with European eggplant cut to similar size.

Add torn kaffir lime leaves, sliced chili, and Thai basil to the curry before serving.

Turn off the heat and serve the green curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens