asianThai Green Curry
Vibrant aromatic green curry simmered in cracked coconut cream with tender chicken slices, Thai eggplants, kaffir lime leaves, and sweet Thai basil.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
10 minutesSlice the chicken thinly, quarter the eggplants and tear the lime leaves.
Success cueEverything is cut and ready.
- 02
Coconut cream
4 minutesMedium heatSpoon the thick top layer of the coconut milk into a wok and cook over medium heat for 4 minutes.
Success cueOil separates and pools on the surface.
- 03
Curry paste
2 minutesMedium heatFry the green curry paste in it for 2 minutes.
Success cueThe paste smells strong and darkens slightly.
- 04
Chicken
3 minutesMedium heatAdd the chicken and stir for 3 minutes to coat it in the paste.
Success cueThe outside of the chicken is no longer pink.
- 05
Simmering
10 minutesGentle simmerAdd the rest of the coconut milk, the eggplants, bamboo shoots and lime leaves and simmer for 10 minutes.
Success cueThe eggplants are tender and the chicken reaches 74°C.
- 06
Finish
2 minutesSeason with the fish sauce and palm sugar, take off the heat and fold in the Thai basil.
Success cueThe basil wilts into the hot curry.
Cooking tips
Tear Thai basil leaves into the pot off heat to preserve their sweet licorice aroma.
- • Frying the thick coconut cream until its oil separates gives the curry its depth.
Potential allergens
Milk, Fish, Shellfish
Compound ingredients vary by product; check labels and possible cross-contact.
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