Thai Green Curry with Chicken

Ingredients

• 300 g Boneless Chicken Thigh (cut into medium bite‑size pieces; can substitute chicken breast)
• 0.5 medium Aubergine (diced medium; can substitute zucchini)
• 1 Red Chili Pepper (thinly sliced; adjust for heat)
• 1 Shallot (finely chopped; can use yellow onion)
• 3 cloves Garlic (bruised or minced)
• 1 stalk Lemongrass (outer layers removed and bruised to release fragrance)
• 1 handful Thai Basil (can substitute Italian or sweet basil)
• 100 g Canned Bamboo Shoots (drained and set aside)
• 2 tbsp Vegetable Oil (neutral oil)
• 3 tbsp Green Curry Paste (Thai brand preferred)
• 400 ml Coconut Milk (full‑fat, divided (200 ml + 200 ml))
• 0.5 cup Chicken Stock (low‑sodium)
• 0.25 cup Water (plain water)
• 1 tbsp Granulated Sugar
• 1 tbsp Fish Sauce
• 2 Kaffir Lime Leaves (or 1 tsp lime zest as substitute)
• 9 Snow Peas (trimmed; can use sugar snap peas or long beans)

Instructions

1. Prepare All Ingredients

   Trim and dice the aubergine, slice the red chili, finely chop the shallot, bruise and mince the garlic, bruise the lemongrass stalk, drain the bamboo shoots, and pick the basil leaves. Cut the chicken thighs into bite‑size pieces.

   Time: PT15M

2. Sauté Aromatics

   Heat the skillet over medium heat, add vegetable oil and the bruised lemongrass. Stir for a few seconds until fragrant.

   Time: PT2M

3. Add Garlic

   Add the bruised garlic to the pan and stir quickly for about 30 seconds.

   Time: PT1M

4. Cook Shallots

   Add the chopped shallot and stir‑fry until it turns slightly brown, about 2 minutes.

   Time: PT2M

5. Fragrance the Curry Paste

   Stir in the green curry paste and fry for 2 minutes until the aroma is released.

   Time: PT2M

6. Add First Half of Coconut Milk

   Pour in 200 ml of coconut milk, stir, and bring to a gentle boil.

   Time: PT3M

7. Cook Chicken

   Add the chicken pieces, stirring for 1–2 minutes until they turn opaque.

   Time: PT2M

8. Add Liquids

   Stir in the chicken stock, water, and the remaining 200 ml coconut milk. Mix well.

   Time: PT2M

9. Cook Aubergine

   Add the diced aubergine and simmer for about 5 minutes until soft.

   Time: PT5M

10. Season

    Stir in the sugar and fish sauce, mixing until dissolved.

    Time: PT1M

11. Add Remaining Veggies

    Add the bamboo shoots, kaffir lime leaves (or lime zest), and snow peas. Cook for another 2 minutes.

    Time: PT2M

12. Finish with Basil

    Turn off the heat and fold in the fresh basil leaves; let them wilt for about 1 minute.

    Time: PT1M

13. Garnish and Serve

    Add the sliced red chili on top and serve the green curry hot with plain rice or rice noodles.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Chicken Thigh: Chicken breast, Turkey thigh
• Instead of Aubergine: Zucchini
• Instead of Red Chili Pepper: Thai bird's eye chili, Jalapeño
• Instead of Shallot: Yellow onion
• Instead of Garlic: Garlic paste
• Instead of Lemongrass: Lemon zest + ginger
• Instead of Thai Basil: Italian basil, Sweet basil
• Instead of Canned Bamboo Shoots: Fresh bamboo shoots, Water chestnuts
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Green Curry Paste: Homemade green curry paste
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Chicken Stock: Vegetable broth, Water with bouillon
• Instead of Fish Sauce: Soy sauce (different flavor)
• Instead of Kaffir Lime Leaves: Lime zest
• Instead of Snow Peas: Sugar snap peas, Long beans

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Bruising the lemongrass to release fragrance
• Frying the green curry paste until aromatic
• Adding the first half of coconut milk and letting it bubble before adding chicken
• Adding fresh basil at the end to preserve its flavor

Chef Tips from the Video

• Use fresh Thai basil for authentic aroma; add it at the very end to keep its bright flavor.
• If you cannot find kaffir lime leaves, freshly grated lime zest provides a similar citrus note.
• For extra depth, toast the green curry paste in a dry pan for 30 seconds before adding oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Not recommended; curry should be kept refrigerated.

Make-Ahead Tips

• Prepare and store the chopped vegetables and chicken in separate containers in the fridge for up to 24 hours.
• The curry sauce (coconut milk + curry paste) can be simmered ahead and refrigerated; reheat gently before adding chicken.

Frequently Asked Questions