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Thai Green Curry with Chicken
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Italian
Dinner

Thai Green Curry with Chicken

Aromatic and creamy Thai curry with tender chicken, vegetables, and fresh herbs.

Total Time

35m

Prep Time

15m

Cook Time

20m

Servings

4

Difficulty

easy

Quick & Easy
Family Friendly

Ingredients

  • 2 tbsp green curry paste
  • 400 ml coconut milk
  • 500 g chicken breast(sliced)
  • 1 bamboo shoot(can, drained)
  • 1 cup Thai basil leaves
  • 2 Thai eggplants(quartered)
  • 1 tbsp fish sauce
  • 1 tsp palm sugar

Instructions

Heat 1/4 cup thick coconut cream in a wok until oil separates.

Fry curry paste for 2 minutes until fragrant.

Add chicken and cook until no longer pink.

Pour in remaining coconut milk and bring to a gentle simmer.

Add bamboo shoots and eggplants, cook for 10 minutes.

Season with fish sauce and palm sugar.

Stir in Thai basil just before serving.

Progress0 of 7 steps

Chef's Notes

Use Maesri or Mae Ploy curry paste for authentic flavor. Add more or less paste to adjust heat.

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