Asian•quick
Authentic Thai Green Curry Recipe with Chicken
Authentic Thai green curry with chicken and vegetables, made in one pot and ready in just 30 minutes. Naturally gluten-free and full of bold flavor!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1 tbsp green curry paste
- ¼ cup water
- 1 cup coconut milk
- 9 oz chicken (thinly sliced)
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 4 Thai eggplants (halved or quartered)
- 1 handful pea eggplants (optional)
- 2 spur chilies (thinly sliced, optional)
- 1 handful sweet basil
Instructions
- 1
Heat oil in a wok over medium heat. Add green curry paste and stir until fragrant and the oil starts to separate.
- 2
Add chicken and stir to coat. Cook until the outside is no longer pink.
- 3
Pour in water and then the coconut milk. Simmer gently to cook the chicken.
- 4
Add palm sugar and fish sauce. Stir well and simmer until the palm sugar dissolves.
- 5
Add Thai eggplants and pea eggplants (if using). Cook until just tender.
- 6
Turn off the heat. Stir in sweet basil and sliced chilies. Serve hot with jasmine rice.