Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 200 g chicken thighs, boneless and skinless, cut into chunks; 2 whole Thai aubergines; 50 g pea aubergines; 2 whole baby corn, sliced diagonally; 50 g sugar snap peas; 2 clove garlic, finely chopped; 8 whole green chillies, finely sliced; 5 g fresh turmeric root; 1 stalk lemongrass stalk, bruised and finely chopped; 25 g galangal, finely chopped; 2 root coriander roots; 2 leaves lime leaves, roughly chopped; 4 whole Thai shallots, peeled and thinly sliced; 10 g ginger, finely chopped; 1/2 tsp shrimp paste; 2-3 tbsp homemade green curry paste; 400 g coconut milk; 1 tbsp vegetable oil; 2-4 tbsp fish sauce; 2-4 tsp palm sugar or sugar; 2 leaves lime leaves, stems removed; 1/4 bunch Thai basil; 1 whole red chilli, sliced

This Thai green chicken curry is rich, fragrant, and packed with classic flavors from fresh herbs, coconut milk, and tender vegetables. Making the curry paste from scratch gives the sauce a bright, spicy depth, while the finished dish still comes together quickly enough for a satisfying weeknight dinner.

Servings2 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, boneless and skinless, cut into chunks
200 g
Thai aubergines
2 whole
pea aubergines
50 g
baby corn, sliced diagonally
2 whole
sugar snap peas
50 g
garlic, finely chopped
2 clove
green chillies, finely sliced
8 whole
fresh turmeric root
5 g
lemongrass stalk, bruised and finely chopped
1 stalk
galangal, finely chopped
25 g
coriander roots
2 root
lime leaves, roughly chopped
2 leaves
Thai shallots, peeled and thinly sliced
4 whole
ginger, finely chopped
10 g
shrimp paste
0.5 tsp
homemade green curry paste
2 tbsp
coconut milk
400 g
vegetable oil
1 tbsp
fish sauce
2 tbsp
palm sugar or sugar
2 tsp
lime leaves, stems removed
2 leaves
Thai basil
0.3 bunch
red chilli, sliced
1 whole

Step-by-Step Instructions

Make the curry paste first. In a mortar and pestle, pound the garlic, green chilies, turmeric, lemongrass, galangal, coriander roots, chopped lime leaves, Thai shallots, and ginger, adding the ingredients a little at a time until a rough paste forms. Add the shrimp paste and continue pounding until the mixture is as smooth as possible. You will only need 2 to 3 tbsp of the paste for this curry; store the rest in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Heat the vegetable oil in a saucepan over low heat. Add 2 to 3 tbsp of the green curry paste and cook for 1 to 2 minutes, stirring, until fragrant. Increase the heat to medium, add the chicken, and toss well to coat. Cook for 3 to 4 minutes until the chicken starts to color.

Add about half of the coconut milk and simmer, stirring often, for 8 to 10 minutes until the chicken is cooked through and the sauce smells rich and aromatic. Stir in the remaining coconut milk, then add the Thai aubergines, pea aubergines, baby corn, and sugar snap peas. Simmer for another 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has slightly thickened.