Thai Green Chicken Curry

A vibrant green, creamy sauce where chili heat is balanced by coconut sweetness. The chicken remains tender, infused with the bright aroma of kaffir lime leaves.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 455
• Protein: 31 g
• Carbs: 12 g
• Fat: 30 g

Ingredients

• 500 g Chicken cutlet ( thinly sliced )
• 3 tbsp Thai curry paste green
• 400 ml Coconut milk
• 200 g Eggplant (aubergine) ( stemmed + in 2cm cubes )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 piece Lime juice
• 1 piece Thai basil ( leaves picked )
• 4 piece kaffir lime leaves ( bruised )
• 2 piece Thai chili optional ( sliced )
• 2 tbsp Peanut oil

Instructions

1. Sweat the curry paste

   In a sauté pan, heat the oil. Sweat the green curry paste over medium heat. It should release its aromas without burning; the smell should become intense in the kitchen.

2. Reduce the coconut milk

   Pour in half of the coconut milk. Bring to a boil and reduce until small beads of oil rise to the surface. This is the sign that the flavors are concentrated.

3. Sear the chicken

   Add the chicken cutlets cut into thin strips and the crushed kaffir lime leaves. Stir so that the sauce coats each piece of meat well.

4. Simmer the vegetables

   Pour in the rest of the coconut milk and add the diced eggplants and the Thai pea eggplants. Simmer gently until the vegetables are tender but not mushy.

5. Season and finish

   Off the heat, stir in the fish sauce, palm sugar, and lime juice. Add the Thai basil and sliced chilies at the last moment to keep their freshness.

Chef's tips

• Do not boil the sauce too vigorously after adding the chicken to keep the meat tender.
• If the sauce is too thick, thin it out with a little water or broth.
• Palm sugar is essential to balance the acidity and heat.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan without boiling to prevent the coconut milk from splitting.