A fragrant Thai curry with chicken, coconut milk, green curry paste, eggplant, beans and Thai basil.
Fry the green curry paste in a little coconut cream
Add chicken and coat it in the paste
Pour in the remaining coconut milk
Add eggplant and green beans
Season with fish sauce and palm sugar
Simmer until chicken and vegetables are cooked
Add Thai basil
Finish with lime to taste
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.
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.
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.
The dish demonstrates the importance of balance in Thai cooking: heat, salt, sweetness, richness and fresh herbal notes all need to coexist.
4 servings