Thai Green Curry with Chicken and Thai Basil
There's something magical about the way Thai green curry comes together—the aromatic paste sizzling in coconut cream, the gentle simmer of chicken in a bath of coconut milk, and the final flourish of fresh Thai basil. This recipe is my take on the classic, with a homemade curry paste that's vibrant and fragrant. You'll love how the heat from the green chilies balances with the creaminess of the coconut, while the Thai basil adds a peppery, anise-like note. Serve it over jasmine rice, and you've got a bowl of pure comfort that transports you straight to the streets of Bangkok.
Ingredients
- boneless chicken thighs500g
- coconut milk400ml
- green curry paste3 tbsp
- fish sauce2 tbsp
- palm sugar1 tbsp
- Thai eggplants4
- kaffir lime leaves4
- Thai basil leaves1 cup
- vegetable oil2 tbsp
- jasmine rice2 cups
- red chili1
Directions
- 1
Cook jasmine rice according to package instructions. Set aside.
- 2
In a large skillet or wok, heat vegetable oil over medium heat. Add green curry paste and cook for 1-2 minutes until fragrant.
- 3
Add chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
- 4
Pour in coconut milk, fish sauce, and palm sugar. Stir to combine. Add Thai eggplants and kaffir lime leaves. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through and eggplants are tender.
- 5
Stir in Thai basil leaves and sliced red chili. Cook for another 2 minutes.
- 6
Serve hot over jasmine rice.
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