Thai Green Curry Chicken — Split the Coconut Cream (Authentic Method)

Ingredients

• 400 ml Coconut Cream (full‑fat, cold; use the thick part from a can of coconut milk)
• 30 g Green Curry Paste (store‑bought or homemade; adjust to taste)
• 500 g Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 2 Tbsp Fish Sauce (Thai style, very salty)
• 1 tsp Palm Sugar (optional, for balance)
• 200 g Thai Eggplants (small green) (halved or quartered)
• 50 g Pea Eggplants (turkey berries) (optional, adds texture and bitterness)
• 6 Kaffir Lime Leaves (torn or sliced thinly)
• 1 cup Thai Basil (roughly chopped)
• 200 ml Water or Light Coconut Milk (to adjust sauce consistency)

Instructions

1. Prepare Ingredients

   Gather all ingredients, cut chicken into bite‑size pieces, halve the Thai eggplants, and tear the kaffir lime leaves. Measure coconut cream, curry paste, fish sauce, palm sugar and water/coconut milk.

   Time: PT5M

2. Split the Coconut Cream

   Place a cold skillet over medium‑high heat and add the coconut cream. Whisk continuously to prevent the solids from sticking while the water evaporates and the oil separates. When a clear oil layer forms and the mixture thickens like a double‑cream, reduce heat to medium.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Curry Paste

   Stir in the green curry paste into the split coconut cream. Cook, stirring, until the paste darkens slightly and becomes fragrant (about 2‑3 minutes).

   Time: PT3M

   Temperature: Medium heat

4. Add Chicken and Seasonings

   Add the chicken pieces, fish sauce, and optional palm sugar to the pan. Stir to coat the chicken, then pour in water or light coconut milk to just cover the meat.

   Time: PT5M

   Temperature: Medium heat

5. Simmer the Curry

   Bring the mixture to a gentle boil, then lower to a simmer. Cook for about 8‑10 minutes, or until the chicken is cooked through.

   Time: PT10M

   Temperature: Medium simmer

6. Add Vegetables

   Add the Thai eggplants (and pea eggplants if using). Simmer until the eggplants are tender but still hold shape, about 5 minutes.

   Time: PT5M

   Temperature: Medium simmer

7. Finish with Aromatics

   Stir in the torn kaffir lime leaves and Thai basil. Turn off the heat and let the herbs steep for 1‑2 minutes to release their oils.

   Time: PT2M

8. Taste and Adjust

   Taste the curry; add a pinch more fish sauce if needed. If the heat is insufficient, stir in a little more curry paste and let it cook briefly.

   Time: PT2M

9. Plate and Serve

   Transfer the curry to a serving bowl, garnish with extra basil leaves and a few torn lime leaves. Serve hot with steamed jasmine rice or rice noodles.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

25g

Fiber

3g