Thai Green Curry

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This authentic Thai green curry hits all the right notes: spicy, savory, sweet, and bright in every spoonful. Tender chicken and fresh vegetables simmer in a fragrant coconut broth with kaffir lime leaves and Thai basil, then finish with a squeeze of fresh lime.

Nutrition Facts

Per serving (estimated) — 650 kcal · Fat 38 g · Carbs 55 g · Protein 30 g · Sodium 850 mg

Ingredients

For the curry

• 2 tbsp coconut oil
• 1/2 cup green curry paste (store-bought or homemade)
• 4 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tbsp fresh ginger, grated
• 2 (13.5 oz) cans full-fat coconut milk, unshaken
• 1/2 cup chicken broth or water
• 1.5 lb boneless skinless chicken thighs, sliced into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup bamboo shoots, drained and rinsed
• 8 oz Thai or Japanese eggplant, cut into 1-inch pieces
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or light brown sugar)
• 6 fresh kaffir lime leaves, torn
• 1-2 Thai red chilies, sliced (optional, for extra heat)

For finishing and serving

• 1 cup fresh Thai basil leaves
• 1 tbsp fresh lime juice, plus wedges for serving
• Fresh cilantro, for garnish
• 4 cups cooked jasmine rice

Directions

1. Heat the coconut oil in a large pot or deep skillet over medium heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until deeply fragrant and slightly darkened.
2. Add the garlic, shallot, and ginger and cook for 1-2 minutes, stirring, until softened. Be careful not to let the garlic brown.
3. Open the cans of coconut milk without shaking. Scoop out about 3/4 cup of the thick cream that has risen to the top and stir it into the paste. Cook for 2-3 minutes until the oil starts to separate from the mixture—this step, called “cracking the coconut,” is key for deep flavor.
4. Add the chicken pieces and stir to coat thoroughly in the curry paste. Cook for 3-4 minutes, turning occasionally, until the chicken is opaque on the outside.
5. Pour in the remaining coconut milk and the chicken broth. Add the kaffir lime leaves, bamboo shoots, and Thai chilies if using. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
6. Add the bell pepper and eggplant. Simmer uncovered for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender but still hold their shape.
7. Stir in the fish sauce and palm sugar. Taste and adjust seasoning—add more fish sauce for saltiness, a touch more sugar for sweetness, or a splash of broth if the curry is too thick. Remove the kaffir lime leaves or leave them in for presentation.
8. Remove the pot from the heat. Stir in the fresh lime juice and most of the Thai basil leaves, reserving a small handful for garnish.
9. Divide the cooked jasmine rice among four bowls and ladle the curry over the top. Garnish with reserved Thai basil, a sprig of cilantro, and a wedge of lime. Serve immediately.

Cook’s Notes

• Always use full-fat coconut milk for an authentic, creamy curry. Light coconut milk will result in a thin, watery sauce. Refrigerate the cans for 30 minutes to help the cream separate and rise to the top.
• If you can’t find Thai eggplant, substitute with 1 cup of quartered baby bella mushrooms or extra bell peppers. Green beans are also a traditional addition.
• For the most vibrant flavor, make homemade green curry paste by blending fresh green Thai chilies, lemongrass, galangal (or ginger), garlic, shallots, cilantro stems, kaffir lime zest, ground cumin and coriander, white pepper, and a teaspoon of shrimp paste.
• Leftovers keep beautifully in an airtight container in the refrigerator for up to 4 days—the flavors deepen and meld overnight. Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
• For a vegetarian or vegan version, swap the chicken for pressed firm tofu or chickpeas, use vegetable broth, and replace the fish sauce with soy sauce or tamari.

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