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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 pan
  • 1 stove

Method
 

  1. Heat oil in a medium sized kadai or wok.
  2. 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.
  3. Add half of the coconut milk and fry for about 2 to 3 minutes until oil starts to separate from the mixture.
  4. Add the chicken pieces and fish sauce. Stir to mix.
  5. Add the chicken stock, the remaining coconut milk and sugar.
  6. Turn the heat to medium high and cook for 3 minutes or until the mixture comes to a boil.
  7. Add the vegetables and stir to combine. 
  8. Cover and cook for around 8 to 10 minutes until the vegetables are cooked.
  9. Add the green chillies and mix. Check the seasoning and add more sugar or fish sauce if needed.
  10. 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.
  11. 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.