Thai Green Curry with Chicken
A fragrant coconut curry with tender chicken and vegetables, made easy with store-bought curry paste.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
Technique to learn
Frying curry paste in coconut cream
Cooking the paste in the thick coconut cream until the oil separates releases its aromatics and gives the curry a deeper, rounder flavor than simply stirring it into liquid.
Instructions
Step 1: Scoop the thick cream from the top of the coconut milk can into a pot with the oil. Simmer over medium heat for 3–4 minutes until it starts to look oily.
Step 2: Add the curry paste and fry, stirring, for 2 minutes until fragrant.
Step 3: Add the chicken and stir to coat. Cook for 2–3 minutes.
Step 4: Pour in the remaining coconut milk plus 100 ml water. Add the eggplant and lime leaves and simmer for 8 minutes.
Step 5: Add the green beans, fish sauce and sugar. Simmer for 4–5 minutes until the vegetables are tender and the chicken is cooked through (74°C / 165°F).
Step 6: Taste and balance with more fish sauce (salty) or sugar (sweet). Stir in the basil and chili and serve with jasmine rice.
Cooking tips
- Curry pastes vary a lot in heat and ingredients; many contain shrimp paste. Check the label if you avoid shellfish.