If you are bored of eating the cliched curry recipe and want to infuse your menu with some flavors, then you can try this Thai Green Curry recipe. This on-the-go recipe is best for a weeknight dinner! Serve it with steamed rice or fried rice, and you will have a delicious and unique dinner on your dining table.
The historical origins of this delicious green curry are not fully discovered yet. One of the first mentions of this curry was in the early 1900s by Khun Ying Pilen Plassakornwong. Other than that, nothing much is known about this delicious recipe.
Flavorful Thai Green Curry Recipe!
This delicious and easy green curry with chicken is made in rich coconut curry sauce to a smooth and silky texture. It will take only 20 minutes to make this traditional Thai green curry and will surely be better than restaurants!
In Thailand, it is known as Gang Kiew Wan and is regarded as one of the tasteful Thai recipes. It is green in color and spicy, savory, sweet at the same time. Once you cook it in your home, you will notice a delicious aroma flowing in the kitchen, which is the best thing about this curry!
Instead of making the Thai curry at home, we will be using the store-bought version. Finding the raw ingredients for curry is difficult, plus the process is very tedious and time-consuming. So, it will not be a perfectly authentic recipe, but it will be a lot easier to make.
So, let’s see how you can make this delicious and flavorful Thai green curry recipe and bring Thai zestiness to your home!
Quick Stats
Prep time: 5 minutes
Cooking time: 25 minutes
Servings: 4 serves
Ingredients
- 1 ½ cups full-fat coconut milk
- Ten fresh or frozen makrut lime leaves, divided
- Two tablespoons of virgin coconut oil
- 1/2 cup of store-bought green curry paste
- One tablespoon plus two teaspoons of palm sugar
- Three tablespoons of fish sauce
- 450g chicken thighs, skinless, boneless, cut into pieces
- Kosher salt
- 5 Thai eggplants, stemmed and quartered
- 30g fresh sweet basil leaves
- Cooked steamed rice for serving
Method to Prepare
- Take a small bowl and add ½ cup each of coconut milk and water. Whisk, and you will get a thinned coconut milk mixture. Set it aside.
- Meanwhile, remove and get rid of the mid-rib from the makrut lime leaves and set 8 of them aside.
- Now, stack the remaining two makrut lime leaves, fold them half widthwise, and slice them into hair-thin strips. Set them aside, separate from ribless leaves.
- Take a saucepan and pour ½ cup of coconut milk. Bring it to a simmer over medium flame.
- Cook it until slightly thickened for about a minute. Stir often with a rubber spatula.
- Now, add the store-bought curry paste and stir vigorously to combine. With a rubber spatula, scrape the sides of the pan to incorporate the paste fully.
- Increase the flame to medium-high and cook by stirring and constantly scraping until the paste mixture begins to split for around a minute.
- Reduce the flame to medium and continue cooking while gradually adding ½ cup of the remaining coconut milk.
- Increase two tablespoons of milk after every addition until the paste is slightly dark and the fat separates from the curry paste. It will take approx 5 minutes.
- Then, add fish sauce and palm sugar and stir until palm sugar is fully dissolved for half a minute.
- Season all the sides of the chicken lightly with salt and add to the saucepan with reserved whole makrut lime leaves. Stir well to coat the chicken with curry paste mixture.
- Add the reserved thinned coconut milk mixture and bring everything to a simmer.
- Cook until the chicken is cooked through and tender, until the liquid has thickened slightly, for about 10 minutes.
- Lastly, add eggplants and cook. Adjust heat as you will need to maintain a simmer until eggplants are done, for about 3 minutes.
- Remove the curry from the flame and add sweet basil. Stir well until it is wilted and incorporated.
- Pour this curry into the serving bowl and garnish it with the sliced makrut lime leaves.
- Serve with steamed jasmine rice, and enjoy!
Must Check: Butter Bean Curry Recipe: Delicious And Protein-Rich Meal!
Final Words
This is a thick, rich, green curry that can be served as part of a larger meal, and it pairs exceptionally well with cooked jasmine rice, a fried fish or omelet, a sour and spicy soup like Tom Yom Soup. So, try this delicious curry and enjoy a quick weekday dinner!
