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Thai Green Curry

Name: Thai Green Curry
Total time: 30 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 200g Chicken thigh; 1 Eggplant; 2 tbsp Green curry paste; 400ml Coconut milk; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 1 handful Thai basil; 4 Kaffir lime leaves

Main Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Coconut milk and green chili paste come together in Thailand's signature curry — sweet, spicy, and fragrant with basil.

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📖 The Story Behind This Dish

The name comes from the green chili-based paste that gives the curry its color. Unlike Indian curries, Thai curries ("gaeng") are brothier and lighter, meant to be ladled generously over rice.

🌆 Where it's eaten: A weekend family table: a big pot of curry made by mom, everyone ladling their own portion over rice.

🥕 Ingredients (serves 2)

Chicken thigh 200g
Eggplant 1
Green curry paste 2 tbsp
Coconut milk 400ml
Fish sauce 2 tbsp
Palm sugar 1 tbsp
Thai basil 1 handful
Kaffir lime leaves 4

👩‍🍳 Instructions

Simmer half the coconut milk in a pot until the oil separates out (about 3 minutes).
Add the green curry paste and fry until fragrant, about 2 minutes.
Add the bite-sized chicken and cook until it changes color.
Add the remaining coconut milk and roughly chopped eggplant; simmer 10 minutes.
Season with fish sauce and palm sugar.
Stir in kaffir lime leaves and basil, then serve over rice.

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