Thai Green Curry in 30 Mins
As you embark on this culinary voyage through Thai Green Curry, you're not just cooking a dish – you're creating a sensory experience that transports you to the bustling streets of Thailand. From its aromatic herbs to the velvety coconut milk, every ingredient tells a story of tradition and passion. So, dive in, unleash your inner chef, and relish the harmonious symphony of flavors that only Thai Green Curry can deliver.
Equipment
- 1 pan
- 1 stove
Ingredients
- 50 gam green curry paste (~3 tbsp + 1 tsp)
- 2 stalks of dried lemongrass
- 200 ml thick coconut milk
- 250 gam chicken thighs, cut into 2 inch cubes
- 3/4 tbsp fish sauce
- 1/2 cup chicken stock
- 2 small eggplants, cut into 1 inch cubes
- 1 medium carrot, sliced diagonally
- 1 small red bell pepper, cut into thin slices
- 3/4 tsp sugar
- 2 small green chillies, slit into halves*
- 3 tbsp refined oil
- Coriander leaves, to garnish
Instructions
- Heat oil in a medium sized kadai or wok.
- Add the green curry paste and lemongrass stalks and fry on medium low heat until fragrant, about 1 to 2 minutes. Don’t let the paste burn.
- Add half of the coconut milk and fry for about 2 to 3 minutes until oil starts to separate from the mixture.
- Add the chicken pieces and fish sauce. Stir to mix.
- Add the chicken stock, the remaining coconut milk and sugar.
- Turn the heat to medium high and cook for 3 minutes or until the mixture comes to a boil.
- Add the vegetables and stir to combine.
- Cover and cook for around 8 to 10 minutes until the vegetables are cooked.
- Add the green chillies and mix. Check the seasoning and add more sugar or fish sauce if needed.
- Turn off the heat and let the curry sit covered for about 10 minutes. This will allow to curry to thicken and become more creamy.
- Serve, garnished with chopped coriander leaves.
Video
Notes
- If you’re replacing the fish sauce with soy sauce, add 1 tsp of the soy sauce first, check for seasoning and then add more if needed.
- If you want a spicier curry, you can add more green chillies.
- Use 1 tsp lemon juice to substitute the lemongrass.