A fragrant Thai curry featuring tender chicken in a coconut milk-based sauce infused with green curry paste, Thai basil, and vegetables. The perfect balance of spicy, sweet, and savory flavors.
Liam Henderson
1 followers
25
Cook Time
4
Servings
0
0 reviews
Medium
Difficulty
Cut chicken into bite-sized pieces. Quarter Thai eggplants, tear kaffir lime leaves, and pick Thai basil leaves. Separate coconut milk into thick cream and thin liquid if possible.
Let canned coconut milk sit undisturbed - the cream rises to the top for easy separation.
Heat oil in a wok or large pan over medium heat. Add curry paste and fry for 2-3 minutes until fragrant and the oil starts to separate. Add thick coconut cream and cook for 3 minutes, stirring constantly.
Properly frying the curry paste is crucial - it develops the flavors and removes the raw taste.
Add chicken pieces and stir to coat with curry. Cook for 5 minutes until chicken is mostly cooked through. The curry paste should coat each piece.
Cook the chicken in the curry paste before adding liquid for maximum flavor penetration.
Add remaining coconut milk, eggplants, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar. Simmer for 12-15 minutes until vegetables are tender and sauce has thickened slightly.
Thai eggplants should be tender but not mushy - they add crucial texture to the curry.
Add Thai basil and sliced chilies, stir for 30 seconds until basil is wilted. Taste and adjust seasoning with fish sauce or palm sugar. Serve immediately with jasmine rice.
Add Thai basil at the very end to preserve its fresh, anise-like flavor and vibrant color.
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