A fragrant Thai curry with chicken, coconut milk, green curry paste, eggplant, beans and Thai basil.
The Story Behind Thai Green Curry
Thai green curry is recognized by its green chile paste, coconut milk and fresh aromatic herbs. Its color comes primarily from green chiles and herbs rather than from artificial coloring.
The curry belongs to a broader Thai tradition in which paste, coconut milk, salty seasoning, sweetness and herbs are carefully balanced rather than treated as separate flavor categories.
Origins and Culinary Context
The curry paste may contain green chiles, lemongrass, galangal, garlic, shallot, coriander root, kaffir lime peel and spices. When fried in coconut cream, the paste releases aromatic oils before the main liquid is added.
Why This Dish Matters
Chicken is common, but beef, fish balls or vegetables can also be used. Thai eggplants are traditional in many versions; this recipe uses an accessible eggplant and green beans.
Regional Variations and Modern Cooking
The dish demonstrates the importance of balance in Thai cooking: heat, salt, sweetness, richness and fresh herbal notes all need to coexist.
DifficultyIntermediate
Yields4 ServingsUnitsDefaultPrep Time20 minsCook Time30 minsTotal Time50 mins
500gChicken Thighs
40gGreen Curry Paste
400mlCoconut Milk
1Eggplant
150gGreen Beans
20mlFish Sauce
10gPalm Sugar
15gThai Basil
1Lime
1
Fry the green curry paste in a little coconut cream
2
Add chicken and coat it in the paste
3
Pour in the remaining coconut milk
4
Add eggplant and green beans
5
Season with fish sauce and palm sugar
6
Simmer until chicken and vegetables are cooked
7
Add Thai basil
8
Finish with lime to taste
Ingredients
500gChicken Thighs
40gGreen Curry Paste
400mlCoconut Milk
1Eggplant
150gGreen Beans
20mlFish Sauce
10gPalm Sugar
15gThai Basil
1Lime
Directions
1
Fry the green curry paste in a little coconut cream
2
Add chicken and coat it in the paste
3
Pour in the remaining coconut milk
4
Add eggplant and green beans
5
Season with fish sauce and palm sugar
6
Simmer until chicken and vegetables are cooked
7
Add Thai basil
8
Finish with lime to taste
Notes
The Story Behind Thai Green Curry
Thai green curry is recognized by its green chile paste, coconut milk and fresh aromatic herbs. Its color comes primarily from green chiles and herbs rather than from artificial coloring.
The curry belongs to a broader Thai tradition in which paste, coconut milk, salty seasoning, sweetness and herbs are carefully balanced rather than treated as separate flavor categories.
Origins and Culinary Context
The curry paste may contain green chiles, lemongrass, galangal, garlic, shallot, coriander root, kaffir lime peel and spices. When fried in coconut cream, the paste releases aromatic oils before the main liquid is added.
Why This Dish Matters
Chicken is common, but beef, fish balls or vegetables can also be used. Thai eggplants are traditional in many versions; this recipe uses an accessible eggplant and green beans.
Regional Variations and Modern Cooking
The dish demonstrates the importance of balance in Thai cooking: heat, salt, sweetness, richness and fresh herbal notes all need to coexist.
