Cooking Lucid
Thai Green Curry
Fragrant green curry with coconut milk, Thai eggplant, bamboo shoots, and tender chicken. Spicy, creamy, and aromatic — a staple of central Thai cooking.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — Make the curry base
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 lb chicken thighs (sliced)
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup chicken broth
Step 2 — Vegetables and finish
- 1 cup Thai eggplant (quartered)
- ½ cup bamboo shoots
- 4 kaffir lime leaves (torn)
- 1 Thai basil (handful of leaves)
- 1 red chili (sliced, optional)
Step 3 — Serve
- Jasmine rice (cooked)
- Lime wedges
Instructions
- 1
Fry the curry paste
Scoop thick coconut cream from the top of the can into a wok. Fry curry paste 2–3 minutes until fragrant and oil separates.
- 2
Simmer the curry
Add chicken and remaining coconut milk. Simmer 10 minutes. Add broth, fish sauce, sugar, eggplant, and bamboo. Cook 8–10 minutes until chicken is done.
- 3
Finish and serve
Stir in lime leaves and basil. Taste and adjust seasoning. Serve over jasmine rice with lime wedges.
Nutrition per serving: 420 cal · 32g protein · 12g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
