Thai Green Curry is a beautifully aromatic dish that’s both sweet and spicy, and it comes together in just about 30 minutes! It’s an easy recipe that features homemade green curry paste (or store-bought curry paste if you prefer), coconut milk, aromatics, chicken, and vegetables.
Prepare all of your ingredients ahead of time and have them ready. Some ingredients are added in the beginning and some at the end, you can separate the ingredients so it's easer to add them at the right time.
Preheat a 2.5-3 quart sauce pot over medium heat.
Add about 3/4 of the coconut milk to the pot and let it simmer, while slowly and constantly stirring, until the coconut milk reduces and starts to thicken. (It will take just a few minutes.)
Add green curry paste, stir, and let it simmer for a few seconds.
Stir in chicken, chicken broth, and remaining coconut milk. Lower the heat to medium low and let it cook until chicken is done.
Once chicken is done, stir in salt, sugar, half the fish sauce, kaffir leaves, and vegetables you're using. Let it cook a few more minutes, until the vegetables are softened.
Stir in Thai basil, scallions, and sliced Thai chili peppers. Let it cook just a couple of minutes and take off heat.
Serve with cooked jasmine rice. (Note: people find kaffit lime leaves too think and tough to eat so you can discard those from your bowl.)
Notes
*Kaffir lime leaves: you can find kaffir lime leaves in many Asian markets but they are not widely available. Frozen or dried kaffir lime leave will be available in most markets and you can use those instead.**Vegetables: You will be about 5 oz. of vegetables of your choice. The most common vegetable used in this curry dish is Thai eggplant, although it's not always easy to come by. You can use small Japanese or Indian eggplants if those are available to you. Some other options include bamboo shoots, bell peppers, shiitake mushrooms, sweet snow peas, baby corn, and/or green beans.Coconut milk: make sure you are using unsweetened, 100% coconut milk, not the sweetened one used for blended cocktails. Pure cane sugar: if not available, you can also use granulated white sugar.Storing leftovers: store any leftovers in an air-tight food storage container, in the refrigerator, for up to 3 days.