Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 600g chicken thighs, sliced; 400ml coconut cream; 200ml coconut milk; 3 tbsp green curry paste; 200g Thai eggplant, quartered; 100g baby spinach; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 kaffir lime leaves; 1 stalk lemongrass, bruised; 1 handful fresh Thai basil; 2 tbsp vegetable oil

Aromatic coconut curry built on a homemade green paste with chicken and Thai eggplant — fragrant and properly fiery. Frying the curry paste in oil until it turns visibly fragrant before the coconut cream goes in is what wakes up its full heat and aroma, rather than leaving it muted.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

Asian

gluten-free

Ingredients

600gchicken thighs, sliced

400mlcoconut cream

200mlcoconut milk

3 tbspgreen curry paste

200gThai eggplant, quartered

100gbaby spinach

2 tbspfish sauce

1 tbsppalm sugar

4kaffir lime leaves

1 stalklemongrass, bruised

1 handfulfresh Thai basil

2 tbspvegetable oil

Instructions

Heat oil in a wok, fry green curry paste 2 minutes until very fragrant.

Add coconut cream and bring to a boil, stirring.

Add chicken and cook through, about 8 minutes.

Add coconut milk, lemongrass and kaffir lime leaves.

Add eggplant and simmer 8 minutes until tender.

Season with fish sauce and palm sugar.

Stir in spinach and Thai basil, serve immediately with jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

795

Protein

53g

Fat

59.9g

Carbs

17.2g

Fiber

5.5g

Sodium

961mg

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