Authentic Thai Green Curry
Ingredients:
1¾ cups (420 ml) coconut milk, divided
3½ tablespoons (50 g) green curry paste (store-bought or homemade)
1 cup (240 ml) chicken stock (unsalted)
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons (24 g) palm sugar or light brown sugar
1½–2 tablespoons (22.5–30 ml) fish sauce
4 makrut lime leaves (bruised and torn, stems removed)
1 can (550 ml) bamboo shoots, drained and rinsed
1 cup (22 g) Thai basil leaves
¼ red bell pepper, julienned
Jasmine rice, for serving
Instructions:
Reduce Coconut Milk:
In a pan, reduce ¾ cup of coconut milk over medium heat until thickened and the oil begins to separate (about 5–7 minutes).
Add Curry Paste:
Stir in the curry paste and sauté for 2 minutes until fragrant. If it sticks, deglaze with a bit more coconut milk.
Add Chicken:
Add chicken thighs and coat in the curry paste. Then pour in the remaining coconut milk, chicken stock, palm sugar, fish sauce, and lime leaves. Simmer 10–15 minutes until chicken is cooked through.
Add Veggies:
Stir in the bamboo shoots (and bell pepper if you prefer it more cooked). Bring to a light boil, then remove from heat.
Final Touches:
Taste and adjust with more fish sauce or sugar if needed. Stir in Thai basil and bell pepper. Serve hot with jasmine rice.
Notes:
For a lighter curry, use less sugar and more lime juice.
Swap chicken with tofu or seafood.
Full-fat coconut milk gives the best texture—avoid light versions.
Freeze leftover curry paste for easy future meals.
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