Ingredients
– 1¾ cups coconut milk
– 1 cup unsalted chicken stock
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons finely chopped palm sugar or light brown sugar
– 1½ to 2 tablespoons fish sauce
– 5 makrut lime leaves
– ½ lb Thai eggplant or 19 oz can of bamboo shoots
– 1 cup Thai basil leaves
– ¼ red bell pepper or another mild red pepper
– 15 Thai basil leaves
– 1 piece fingerroot (krachai)
– 1 teaspoon fermented shrimp paste
– 3½ tablespoons green curry paste
– Jasmine rice
Instructions
1-Enhance the curry paste by pounding julienned Thai basil, fingerroot (if using), fermented shrimp paste, and green curry paste together in a mortar and pestle or blending with some chicken stock until smooth (optional).
2-In a heavy-bottomed pot, bring about ¾ cup of coconut milk to a full boil over medium heat. Add the curry paste and sauté, stirring frequently, until coconut oil separates from the paste (3-5 minutes).
3-Add chicken thighs, stirring to coat with the paste.
4-Add chicken stock, remaining coconut milk, palm sugar, fish sauce, and makrut lime leaves. Bring to a simmer and cook gently for 10-15 minutes until chicken is tender.
5-While simmering, keep Thai eggplant submerged in water to prevent browning. Add the eggplant to the curry, pushing pieces into the liquid for 1 minute, then cook without stirring for 2 more minutes until tender but firm. If using bamboo shoots, add to heat for 1 minute.
6-Turn off heat and add red bell pepper and Thai basil leaves. Stir gently to wilt leaves.
7-Taste and adjust seasoning with more fish sauce if needed. Serve alongside jasmine rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 For the most authentic flavor, use fresh Thai basil and makrut lime leaves – they provide the distinctive aroma that sets this curry apart from store-bought versions
🥥 Don’t skip the step of cooking the curry paste until the oil separates – this process develops the flavors and creates the rich, authentic taste of Thai green curry
🍆 Keep the Thai eggplant submerged in water until ready to use – this prevents browning and ensures they stay tender-crisp when added to the curry
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 26 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg