This Thai GREEN CURRY is My Best One Yet!

Ingredients

• 3 tablespoons Green Curry Paste (store‑bought, good quality brand such as Melo)
• 1/4 cup Thai Basil Leaves (finely julienned and pounded into the paste)
• 2 tablespoons Holy Basil (Kachai) (fresh or brined, pounded into the paste)
• 1 teaspoon Fermented Shrimp Paste (Kapi) (adds umami; optional if paste already contains it)
• 800 ml Coconut Milk (full‑fat, 2 cans (13.5 oz each); use carton brand that separates)
• 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces; thighs stay tender)
• 1 cup Chicken Stock (low‑sodium)
• 1 tablespoon Palm Sugar (or brown sugar as substitute)
• 2 tablespoons Fish Sauce (adjust to taste at the end)
• 5 Kaffir Lime Leaves (torn, stems discarded; for aroma only)
• 8 Thai Eggplant (cut into bite‑size pieces; keep in water if not used immediately)
• 1 Red Bell Pepper (sliced thin for color and crunch)
• 1 Orange Bell Pepper (sliced thin)
• 1/4 cup Thai Basil Leaves (added at the end, just wilted)

Instructions

1. Enhance Store‑Bought Curry Paste

   Finely julienne 1/4 cup Thai basil leaves and pound them in a mortar. Add 2 tbsp fresh kachai (holy basil) and 1 tsp fermented shrimp paste, then pound together. Add the 3 tbsp green curry paste and continue pounding until a uniform green paste forms.

   Time: PT10M

2. Prepare Vegetables

   Trim stems from Thai eggplants and cut each into bite‑size pieces. Place cut eggplant in a bowl of water to prevent browning. Slice red and orange bell peppers into thin strips. Pick Thai basil leaves for garnish.

   Time: PT8M

3. Sauté Enhanced Paste

   In a large pot, bring 400 ml of coconut milk to a gentle boil over medium‑high heat. Add the enhanced green curry paste and stir continuously for 2–3 minutes until the mixture bubbles and the coconut oil separates and rises to the surface.

   Time: PT5M

   Temperature: Medium‑high

4. Cook Chicken

   Add the bite‑size chicken thigh pieces to the pot, stirring to coat them in the fried paste. Cook for 2 minutes, then pour in the remaining 400 ml coconut milk, 1 cup chicken stock, 1 tbsp palm sugar, 2 tbsp fish sauce, and the torn kaffir lime leaves. Bring to a gentle simmer.

   Time: PT3M

   Temperature: Medium

5. Simmer Chicken

   Let the curry simmer uncovered for about 10 minutes, or until the chicken is fork‑tender and has released its juices into the broth.

   Time: PT10M

   Temperature: Low‑medium simmer

6. Add Eggplant

   Stir the eggplant pieces into the simmering curry. Cook for 1 minute, gently pushing the pieces down so they are submerged, then continue cooking for another 2 minutes until just tender.

   Time: PT3M

   Temperature: Low‑medium simmer

7. Finish with Peppers and Basil

   Turn off the heat. Add the sliced red and orange bell peppers; let residual heat gently soften them while keeping them crisp. Finally, stir in the fresh Thai basil leaves until just wilted.

   Time: PT2M

8. Final Seasoning and Serve

   Taste the curry and adjust saltiness with a splash more fish sauce if needed. Serve hot over steamed jasmine rice, rice vermicelli, or roti.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

13 g

Fat

24 g

Fiber

3 g