Thai Green Curry Recipe - How to Make Authentic Green Curry

Ingredients

• 2 tablespoons Thai Green Curry Paste (store‑bought or homemade)
• 400 ml Coconut Milk (1 can (full‑fat) plus an extra 1 tablespoon for garnish)
• 300 g Chicken Breast (cut into bite‑size pieces)
• 30 g Baby Corn (trimmed)
• 50 g Red Bell Pepper (cut into strips)
• 50 g Green Bell Pepper (cut into strips)
• 3 tablespoons Fish Sauce (Thai style, add at the end for seasoning)
• 1 tablespoon Palm Sugar (grated; substitute with white sugar if unavailable)
• 5 grams Thai Basil Leaves (fresh, torn just before serving)
• 1 piece Red Chili (sliced thin for garnish; adjust to heat preference)

Instructions

1. Prepare Ingredients

   Trim the baby corn, slice the red and green bell peppers into thin strips, and cut the chicken breast into bite‑size pieces. Rinse the Thai basil leaves and set aside.

   Time: PT10M

2. Heat Coconut Milk

   Add about 1/4 of the coconut milk (≈100 ml) to the wok and place over medium heat. Stir gently for 2–3 minutes until it begins to sizzle.

   Time: PT3M

   Temperature: Medium

3. Cook Curry Paste

   Stir in 2 tablespoons of green curry paste and 1 tablespoon of coconut milk. Increase the heat slightly and cook, stirring constantly, for about 5 minutes until the mixture becomes fragrant and a thin layer of oil separates on the surface.

   Time: PT5M

   Temperature: Medium‑High

4. Add Chicken

   Add the chicken pieces, stirring to coat them in the curry base. Cook for about 5 minutes, letting the chicken turn opaque but not fully cooked.

   Time: PT5M

   Temperature: Medium

5. Add Remaining Coconut Milk

   Pour the remaining coconut milk (≈300 ml) into the wok, bring the mixture to a gentle simmer, and let it cook for 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Season the Curry

   Stir in 3 tablespoons of fish sauce and 1 tablespoon of palm sugar. Mix until the sugar dissolves completely.

   Time: PT2M

7. Add Vegetables

   Add the baby corn, red bell pepper, and green bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are just tender but still crisp.

   Time: PT5M

   Temperature: Medium

8. Finish with Herbs and Garnish

   Turn off the heat, stir in the fresh Thai basil leaves, and drizzle the reserved 1 tablespoon of coconut milk on top. Sprinkle sliced red chili for a final touch.

   Time: PT2M

9. Serve

   Transfer the curry to a serving bowl and enjoy with steamed jasmine rice.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g