How to make Green Curry Paste - Green Curry with Chicken Recipe | Asia Scenic Thai Cooking School

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor at a lower cost.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: store-bought red curry paste

Homemade can be healthier, while red paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, canned mushrooms are often cheaper.

Heat vegetable oil in a large pan over medium heat until shimmering.

Add green curry paste and sauté for 1-2 minutes until fragrant.

Add chicken and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and stir to combine with the curry paste.

Add fish sauce and sugar, stirring to dissolve.

Add bamboo shoots, bell peppers, and eggplant; simmer for 10-15 minutes until vegetables are tender.

Stir in basil leaves and lime leaves, cooking for an additional 2-3 minutes.

Adjust seasoning with more fish sauce or sugar if needed.

Serve hot over cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens