Thai

Thai Green Curry

Easy · 30 min

Serves 4ThaiDairy-freeGluten-freeNut-free

Fragrant coconut curry with green curry paste, chicken and Thai basil. Spicy, creamy and ready in half an hour.

30 minTotal time

4Serves

4Steps

ThaiCuisine

Method

Fry the paste
Fry curry paste in thick coconut cream skimmed from the tin until fragrant and oil separates.
Why: Frying paste unlocks its full aroma.
Cook from here
Cook chicken
Add chicken slices and cook until no longer pink.
Why: Searing chicken in paste adds depth.
Cook from here
Simmer
Add remaining coconut milk, aubergines, fish sauce, sugar and lime leaves. Simmer 15 minutes.
Why: Coconut milk carries spice throughout.
Cook from here
Finish
Stir in Thai basil off heat. Serve with jasmine rice.
Why: Basil wilts instantly and releases its perfume.
Cook from here

Use full-fat coconut milk — light versions won't split into rich curry cream.

Fry the paste
Fry curry paste in thick coconut cream skimmed from the tin until fragrant and oil separates.
Why: Frying paste unlocks its full aroma.
Cook from here
Cook chicken
Add chicken slices and cook until no longer pink.
Why: Searing chicken in paste adds depth.
Cook from here
Simmer
Add remaining coconut milk, aubergines, fish sauce, sugar and lime leaves. Simmer 15 minutes.
Why: Coconut milk carries spice throughout.
Cook from here
Finish
Stir in Thai basil off heat. Serve with jasmine rice.
Why: Basil wilts instantly and releases its perfume.
Cook from here