Thai Green Curry
A classic and popular Thai curry dish made with enhanced green curry paste, chicken, and vegetables.
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- •.5 portion Coconut milkBring to a full boil
- •.5 portion Green curry pasteEnhanced with Thai basil, kachai, and shrimp paste
- •.5 portion Chicken thighCut into bite-sized pieces
- •.5 portion Chicken stock
- •.5 portion Palm sugar
- •.5 portion Fish sauce
- •.5 portion Makroot lime leavesTwist to bruise and tear into chunks
- •.5 portion Thai eggplantCut into bite-sized pieces
- •.5 portion Red peppersFor color
- •.5 portion Orange peppersFor color
- •.5 portion Thai basilFinely julienned
- 1
Bring a portion of coconut milk to a full boil.
2 min
- 2
Add the enhanced green curry paste and sauté for a few minutes, stirring to prevent sticking.
3 min
- 3
Stir in chicken thigh pieces and mix well with the paste.
2 min
- 4
Add the rest of the coconut milk and chicken stock.
1 min
- 5
Season with palm sugar and fish sauce.
1 min
- 6
Add makroot lime leaves and let simmer for about 10 minutes until chicken is tender.
10 min
- 7
Add Thai eggplant and stir to submerge in the curry. Cook for 2-3 minutes.
3 min
- 8
Stir in red and orange peppers, then add Thai basil. Turn off the heat.
2 min
- 9
Taste and adjust seasoning with fish sauce as needed.
1 min
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