A fragrant, creamy, and punchy Thai green curry, where chicken gently simmers with vegetables in coconut milk. Thai basil and lime awaken the sauce right before serving.
Ingredients
- 600 g chicken breasts
- 700 ml full-fat coconut milk
- 3 tbsp Thai green curry paste
- 400 g Thai eggplant or zucchini
- 320 g jasmine rice
- 1 bunch Thai basil
- 1 tbsp neutral oil
- 2 tbsp fish sauce
- 2 tsp palm sugar or brown sugar
- 1 piece lime
- 480 ml water
- to taste fine salt
Method
- Rinse the jasmine rice until the water runs almost clear, then cook covered with the water until completely absorbed and the grains are tender; let rest off the heat while the curry finishes.
- Slice the chicken into even pieces and cut the vegetables into bite-sized chunks; pat the chicken dry slightly so it sears instead of boiling.
- Heat the oil in a sauté pan, add the thick part of the coconut milk and the green curry paste, then stir until the mixture becomes glossy, highly fragrant, and begins to separate slightly.
- Add the chicken and toss to coat in the fragrant paste until the surface turns opaque and picks up the flavors, without trying to brown it heavily.
- Pour in the remaining coconut milk, scrape the bottom of the pan, and bring to a gentle simmer; the sauce should bubble gently, not at a rolling boil.
- Add the vegetables and simmer until they are tender but still have some bite, with a glossy, bright green sauce.
- Season with the fish sauce and sugar, then taste: the sauce should be salty, lightly sweet, spicy, and full-bodied, without being heavy.
- Turn off the heat, add the torn Thai basil and a splash of lime juice, then let steep briefly until the herbaceous aroma rises.
- Fluff the rice with a fork, serve the hot curry alongside the rice, and offer lime wedges to squeeze over right at the end.
Nutrition
Per serving
- Energy
- 874.4 kcal
- Protein
- 45.8 g
- Carbohydrate
- 79 g
- Fat
- 39.9 g
- Fibre
- 4.52 g
- Calcium
- 47.62 mg
- Iron
- 5.95 mg
- Magnesium
- 84.24 mg
