SuChef Recipes
Thai

Thai Green Curry

Authentic Thai green curry with tender chicken, crisp vegetables, and fragrant herbs in creamy coconut sauce. Balanced spicy, sweet, and savory flavors.

40 minmedium4 servings
Thai Green Curry
Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Ingredients

Equipment

  • Wok or large skillet
    Alternative: Dutch oven
  • Wooden spoon

★ = Essential

Instructions

  1. Heat wok over medium-high heat. Add 2 tbsp oil and Green curry paste. Fry for 1 minute until fragrant.

    Fry curry paste
    ✓ Checkpoint: Paste darkens slightly and releases aroma

  2. Add Boneless chicken thighs and cook until no longer pink, about 4 minutes.

    Cook chicken
    ✓ Checkpoint: Chicken is mostly cooked through

  3. Pour in Coconut milk, add Thai eggplant, Fish sauce, and Palm sugar. Simmer 10 minutes.

    Simmer curry
    ✓ Checkpoint: Sauce thickens and eggplant softens

  4. Turn off heat. Stir in Thai basil leaves until wilted.

    Add basil
    ✓ Checkpoint: Basil turns bright green and fragrant

Nutrition

(per serving)

480
Calories
28g
Protein
18g
Carbs
34g
Fat
4g
Fiber

Storage

Refrigerator: 3 days

Freezer: 2 months

Store in airtight container. Reheat gently on stovetop.

Reheating: Add splash of coconut milk if too thick. Avoid microwave to prevent separation.

Variations

  • Vegetarian Green Curry: Replace chicken with firm tofu and use soy sauce instead of fish sauce
  • Seafood Green Curry: Replace chicken with shrimp and add mussels in final simmer
  • Beef Green Curry: Use thinly sliced beef sirloin and simmer 15 minutes longer
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