Easy Thai Green Curry with Chicken | แกงเขียวหวาน
Love eating Thai green curry at your favorite Thai restaurant? Try making it at home with this easy Thai Green Curry recipe! It's easier, cheaper and better than eating it out! I think curries always taste better the next day because all the herbs got to mingle and get to know each other over night. This recipe is adapted from Kasma Loha-Unchit's wonderful cookbook, "It Rains Fishes."
- 2 cans of coconut milk (14 ounces), the Chao Koh brand is my fav
- 1 c. water
- 3-6 tbsp. Thai green curry paste, Mae Anong is a good one
- 1.5 lbs of pork or chicken breasts, thinly sliced
- 1 c. frozen or fresh shelled peas, or small pea eggplants
- 1 ib. small Thai eggplants, cut in quarters, or 2 long Asian eggplants cut into bite-sized pieces
- 4 fresh kaffir lime leaves
- fish sauce to taste
- 1-2 tbsp palm sugar, or brown sugar, to taste
- 1 c. fresh Thai sweet basil with flowers, or sub with other basil you have on hand
Be careful not to shake up your coconut milk because you want the thick cream to stay on top. Spoon out the thick cream from each can into a large pot and heat over medium-heat.
Reduce until it looks bubbly like melted marshmallows.
Add curry paste and fry for a few minutes until its fragrance soothes your soul and makes you smile.
Pour in the rest of the milk, and water and bring to a boil.
Add the meat and pea eggplants, if you somehow found them (I never have). If using fresh or frozen peas, don't add them yet or they will disintegrate, lesson learned.
Return to a boil. Reduce heat and simmer 10 minutes uncovered.
After simmering, add the Thai eggplants, frozen or fresh peas (if using) and kaffir lime leaves.
Taste it the curry. If you think it needs more salt, add fish sauce to taste. I like to add palm sugar because I like my curry a bit sweeter since coconut milk lends itself to that.
Simmer a few more minutes until the eggplants and peas are tender.
Stir in the basil and cook one more minute and turn off the heat. Serve with steamed jasmine rice. Enjoy!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.