Classic Thai Green Chicken Curry

Ingredients

For 4 servings

• 600 g Chicken thigh, boneless, skinless, cut into bite‑size pieces
• 60 g Thai green curry paste
• 400 ml Coconut milk
• 150 ml Chicken stock
• 200 g Thai eggplant, cut into 2‑cm cubes
• 1 piece Red bell pepper, sliced
• 120 g Bamboo shoots, canned, drained
• 4 piece Kaffir lime leaves
• 15 g Thai basil leaves
• 15 ml Fish sauce
• 10 g Palm sugar
• 10 ml Lime juice
• 15 ml Vegetable oil
• 2 g Salt
• 250 g Jasmine rice (optional)

Method

1. 1

   Rinse jasmine rice, then combine with 300 ml water in a saucepan. Bring to a boil, reduce to low, cover and simmer 12 min until water is absorbed. Remove from heat and let steam 5 min.

2. 2

   Heat vegetable oil in a large wok or deep skillet over medium‑high heat (≈180 °C).

3. 3

   Add the green curry paste and stir‑fry 30 seconds until fragrant.

4. 4

   Add chicken pieces, toss to coat, and cook 3‑4 min until the surface is just sealed.

5. 5

   Stir in coconut milk and chicken stock, bring to a gentle simmer.

6. 6

   Add Thai eggplant, bamboo shoots, and red bell pepper. Simmer 8‑10 min, stirring occasionally, until vegetables are tender and chicken is cooked through.

7. 7

   Stir in kaffir lime leaves, fish sauce, palm sugar, and lime juice. Taste and adjust seasoning with a pinch of salt if needed.

8. 8

   Turn off heat, fold in Thai basil leaves; they should wilt from residual heat.

9. 9

   Serve the curry hot over the steamed jasmine rice, garnished with extra basil leaves if desired.