Thai Green Curry

Green Curry • Coconut — Thailand

Fragrant, fiery and creamy — the curry paste gets fried in coconut cream until the oil shines. That step is the whole dish.

Ingredients

• 500 g — Chicken breast or thigh, sliced
• 400 ml — Coconut milk (14 oz can)
• 50 g — Green curry paste (3–4 Tbsp)
• 150 g — Thai eggplant or bell pepper, chunked
• 20 ml — Fish sauce (1 Tbsp)
• 15 g — Palm sugar (1 Tbsp)
• 4 pc — Kaffir lime leaves, torn
• 15 g — Thai basil leaves (1 cup)
• 300 g — Jasmine rice, to serve

Step-by-Step Method

1. Crack the coconut cream. Spoon the thick top of the coconut milk into a pot and fry the curry paste in it 2–3 minutes until fragrant and the oil separates in green pools.
2. Build the curry. Chicken goes in to coat, then the rest of the coconut milk, lime leaves and vegetables. Simmer 8–10 minutes — never a hard boil, it splits the milk.
3. Season the Thai balance. Fish sauce for salt, palm sugar for roundness. Taste: hot, then fragrant, then gently sweet at the end.
4. Basil off the heat. Stir Thai basil through at the table-side moment. Serve over jasmine rice with extra chili for those who want it.

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