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Green Curry Chicken

Experience a perfectly balanced Green Curry Chicken that is creamy yet light, spicy yet fragrant, bringing the warmth of family dinners to your home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1 cup coconut milk High-quality coconut milk for the best flavor.
  • 1 cup unsalted chicken stock
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces Use thighs for extra juiciness.
  • 2 tablespoons finely chopped palm sugar or light brown sugar
  • 1.5 to 2 tablespoons fish sauce Adjust for saltiness as per your preference.
  • 5 makrut lime leaves, bruised For maximum flavor.
  • 1/2 lb Thai eggplant Or 1 can (19 oz) bamboo shoots.
  • 1 cup Thai basil leaves
  • 1/4 red bell pepper, julienned
  • Jasmine rice for serving
Optional Enhanced Green Curry Paste Ingredients
  • 15 Thai basil leaves, finely julienned
  • 1 piece fingerroot (krachai) Optional for depth.
  • 1 teaspoon fermented shrimp paste (gapi) For an umami boost.
  • 3.5 tablespoons green curry paste Start here then enhance as desired.

Method
 

Preparation
  1. Prepare Optional Green Curry Paste: In a mortar and pestle, pound the julienned Thai basil leaves into a fine paste. If you have fingerroot, add it in along with the shrimp paste, and then mix in your green curry paste.
  2. Heat 3/4 cup of coconut milk in a heavy-bottomed pot over medium heat until it comes to a boil, being careful not to burn it.
Cooking
  1. Add your prepared curry paste into the boiling coconut milk and sauté for about 3-5 minutes until the oil separates from the paste.
  2. Stir in the boneless chicken thighs, mixing them well with the curry paste to coat thoroughly.
  3. Pour in the remaining chicken stock and coconut milk, followed by the palm sugar, fish sauce, and bruised makrut lime leaves. Bring to a gentle simmer.
  4. Let it simmer for 10-15 minutes until the chicken is fork-tender, stirring occasionally.
  5. If using Thai eggplant, cut it into bite-sized pieces. If opting for bamboo shoots, skip this step.
  6. Add the eggplant to the pot and gently push them into the curry for the first minute, then cook for another 2 minutes until just tender. If using bamboo shoots, add them and cook for a minute.
  7. Turn off the heat and add the julienned red peppers and fresh Thai basil, stirring gently. Adjust seasoning with more fish sauce if necessary.
  8. Serve your Green Curry Chicken hot over a bed of fluffy jasmine rice and enjoy!

Notes

Store leftover curry in an airtight container in the fridge for up to 3 days. It also freezes well for up to a month. Consider making the curry a day in advance for deeper flavors.