Thai green chicken curry

A combination of creamy coconut milk, tender vegetables and succulent chicken all infused with the refreshing essence of kaffir lime leaves.
  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total: 40 minutes
  • 2 tbsp vegetable oil
  • 2 tbsp Thai green curry paste
  • 400ml (1 can) coconut milk
  • 200g chicken breast (or your preferred protein (tofu, shrimp, etc.)), thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 small eggplant, diced
  • 4-6 kaffir lime leaves, torn or finely sliced
  • 1 tbsp fish sauce (or soy sauce for a vegetarian option)
  • 1 tsp palm sugar or brown sugar
  • Fresh Thai basil leaves, for garnish
  • Salt, to taste

Prepare the Ingredients:

  • Thinly slice the chicken breast or preferred protein.
  • Cut the red and green bell peppers into thin slices.
  • Dice the eggplant into bite-sized pieces.
  • Tear or finely slice the kaffir lime leaves, discarding the tough central stem.

Cook the Curry Base:

  • In a large pan or wok, heat the vegetable oil over medium heat.
  • Add the Thai green curry paste and stir-fry for about 1-2 minutes until fragrant and well-mixed with the oil.

Add Coconut Milk:

  • Pour in the coconut milk and stir to combine with the curry paste.
  • Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.

Protein and Vegetables:

  • Add the sliced chicken or preferred protein to the pan. Cook for about 3-4 minutes until the chicken starts to turn opaque.
  • Add the sliced bell peppers and diced eggplant. Stir well to combine.

Kaffir Lime Leaves and Seasoning:

  • Add the torn or sliced kaffir lime leaves to the curry and stir.
  • Season the curry with fish sauce (or soy sauce for a vegetarian version), palm sugar, and a pinch of salt. Adjust the seasoning according to your taste.

Simmer and Serve:

  • Let the curry simmer gently for an additional 5-7 minutes, allowing the flavors to develop and the vegetables to cook through.
  • Once the vegetables are tender and the protein is fully cooked, remove the pan from the heat.

Garnish and Enjoy:

  • Serve the Thai Green Curry over steamed jasmine rice.
  • Garnish with fresh Thai basil leaves for an aromatic finish.
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In this recipe:

Indulge in the aromatic and flavourful world of Thai cuisine with a Thai green curry, featuring the exotic touch of kaffir lime leaves. Bursting with vibrant colour and an exquisite blend of spices, this curry is a symphony of tastes that will transport your taste buds to Thailand.

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