Classic Thai Green Curry
A fragrant and spicy Thai curry made with green curry paste, coconut milk, and tender chicken, served over jasmine rice.
Details
Ingredients
- 400g chicken breast, sliced
- 2 tbsp vegetable oil
- 4 tbsp green curry paste
- 400ml coconut milk
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup Thai basil leaves
- 4 kaffir lime leaves
- Steamed jasmine rice, for serving
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat.
- 2
Add the green curry paste and fry for 1-2 minutes until fragrant.
- 3
Pour in half of the coconut milk and cook until the oil separates slightly.
- 4
Add the chicken slices and cook until they turn white.
- 5
Add the remaining coconut milk, bamboo shoots, and red bell pepper.
- 6
Simmer for 10-15 minutes until vegetables are tender.
- 7
Stir in fish sauce and sugar. Adjust seasoning to taste.
- 8
Tear in the kaffir lime leaves and stir.
- 9
Remove from heat and stir in the Thai basil leaves.
- 10
Serve hot over steamed jasmine rice.
About This Recipe
Kaeng Khiao Wan, or "sweet green curry," is an emblematic dish of Thai cuisine, celebrated for its vibrant hue and intricate balance of flavors. While its precise origins are somewhat debated, it emerged from central Thailand, gaining popularity for its ability to meld fiery green chilies with the creamy sweetness of coconut milk and an aromatic symphony of galangal, lemongrass, and kaffir lime. What truly sets this curry apart is the freshness it exudes, particularly when made with a high-quality green curry paste—preferably homemade, but excellent store-bought options exist. The technique of blooming the paste in oil before introducing the coconut milk is crucial; it unlocks and intensifies the paste's complex aromatics, forming the rich foundation of the curry. Balancing the dish with fish sauce for umami depth and palm sugar for a mellow sweetness is key to achieving that authentic Thai profile. Common variations include swapping chicken for tender beef, succulent shrimp, or even firm tofu and a medley of seasonal vegetables like pea eggplant or Thai eggplant. Always served with fragrant steamed jasmine rice, it's an experience that awakens the senses, often garnished with fresh Thai basil for an extra burst of anise-like freshness.
Tips & Tricks
- • To truly unleash the aromatics of your green curry paste, always sauté it in a little oil for 1-2 minutes before adding the coconut milk. This crucial step deepens the flavor and creates a more fragrant base for your curry.
- • For a vegetarian-friendly variation, substitute the chicken with firm tofu cut into cubes, or a colorful mix of vegetables like zucchini, eggplant, and mushrooms, adjusting cooking times as needed.
- • Green curry often tastes even better the next day as the flavors meld and deepen. Prepare the curry up to the point of adding basil, then refrigerate; gently reheat and stir in fresh basil just before serving.
- • Enhance the fresh, vibrant notes by garnishing with extra Thai basil and a squeeze of fresh lime juice just before serving. A side of cooling cucumber salad can also complement the curry's spice.
Nutrition Facts
Per serving (approximate)