Thai Green Curry
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Yukon Gold potatoes (small)
- 2 tablespoons cooking oil
- 2 chicken thighs (skinless, cut into bite-sized pieces)
- 1 small onion (sliced)
- 2 tablespoons Thai Green Curry paste
- 1 eggplant (small, cut into bite-sized pieces)
- 1 cup green beans (cut into 1-inch pieces)
- 1 cup baby corn (cut into 1-inch pieces)
- 1/4 cup sliced bamboo shoots
- 1 can (14-oz coconut milk)
- 1 cup water
- 2 tablespoons brown sugar
- 3 kaffir lime leaves (thinly sliced)
- 2 tablespoons fish sauce
- 1 cup fresh basil leaves
Instructions
- 1
Peel and cut the potatoes into large cubes.
- 2
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Drain the water and set the potatoes aside.
- 3
Heat cooking oil in a wok over medium-high heat.
- 4
Add chicken to the wok in a single layer. Allow the chicken sear for about 30 seconds, then stir.
- 5
When the chicken is partially cooked, add onion and green curry paste. Stir for 1 minute.
- 6
Add eggplant, green beans, baby corn, bamboo shoots, and the potatoes to the wok.
- 7
Stir well to distribute the green curry paste evenly among all of the vegetables.
- 8
Stir in coconut milk and water.
- 9
Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
- 10
Add the brown sugar, a pinch of the kaffir lime leaves, fish sauce, and half of the fresh basil leaves to the curry. Give all the ingredients a good stir to combine.
- 11
Transfer the curry to a serving dish, then top with the remaining basil leaves and kaffir lime leaves.
- 12
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!