Thai Green Curry is a fragrant and creamy dish made with green curry paste, coconut milk, tender chicken, and colorful vegetables. Known for its vibrant green color and bold balance of spicy, sweet, savory, and aromatic flavors, this classic Thai curry is a favorite worldwide.
The curry begins with green curry paste gently fried in coconut milk to release its aromatic herbs and spices. Chicken and vegetables are then simmered in the creamy coconut sauce until tender. Thai basil, lime leaves, and a splash of fish sauce add the finishing touches that give the dish its distinctive Thai character.
Serve Thai Green Curry hot over steamed jasmine rice for a satisfying lunch or dinner. It can also be prepared with shrimp, tofu, beef, or a variety of vegetables for different versions.
1½ lbs (680g) boneless, skinless chicken thighs or breast, sliced ,, 2 tbsp Thai green curry paste ,, 1 can (13.5 oz / 400ml) coconut milk
1 cup chicken broth ,, 1 tbsp vegetable oil ,, 1 small onion, sliced
2 garlic cloves, minced ,, 1 tbsp fresh ginger, grated ,, 1 cup Thai eggplant or regular eggplant, cubed
1 red bell pepper, sliced ,, 1 cup green beans, cut into pieces ,, 4 kaffir lime leaves, torn
1 tbsp fish sauce ,, 1–2 tsp brown sugar or palm sugar ,, 1 tbsp fresh lime juice ,, ½ cup fresh Thai basil leaves
For Serving : Steamed jasmine rice ,, Fresh Thai basil
For Serving : Lime wedges ,, Sliced red chili, optional
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