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The Best Authentic Thai Green Curry Chicken — Ready in 30 Minutes

Preview of The Best Authentic Thai Green Curry Chicken — Ready in 30 Minutes
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Calories
527 kcal
Carbs
16.00 g

Ingredients

  • 1¾ cupscoconut milk ((divided))
  • 1 cupchicken stock ((unsalted))
  • 1 lbchicken thigh ((boneless, skinless, 1-inch pieces))
  • 2 Tablespoonsfinely chopped palm sugar ((or light brown sugar))
  • 1½ - 2 Tablespoonsfish sauce
  • 5makrut lime leaves
  • ½ lbThai eggplant ((or sub a 19-oz can of bamboo shoots))
  • 1 cupThai basil leaves
  • ¼red bell pepper ((or another mild red pepper, julienned))
  • —Jasmine rice (for serving)
  • 15Thai basil leaves ((finely julienned))
  • 1 piecefingerroot (krachai) ((optional))
  • 1 teaspoonfermented shrimp paste (gapi)
  • 3½ Tablespoonsgreen curry paste

Instructions

  1. 1

    Pound julienned Thai basil into a fine paste. Mix in fingerroot and shrimp paste. Combine with green curry paste.

  2. 2

    In a pot, boil coconut milk, add curry paste, add chicken and stock, season, and simmer until chicken is tender.

  3. 3

    Add eggplant, cook until tender, then stir in red peppers and Thai basil.

  4. 4

    Serve hot with jasmine rice.