Aromatic, creamy green curry with the brightness of fresh herbs.
Ingredients
- 1.5 lbs boneless chicken thighs, sliced
- 3-4 tbsp green curry paste
- 2 cans (14 oz each) coconut milk
- 1 cup chicken broth
- 2 cups mixed vegetables (zucchini, bell pepper, bamboo shoots, peas)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4 makrut lime leaves, torn
- 1 cup Thai basil leaves
- 3 tbsp vegetable oil
- Jasmine rice to serve
Directions
Key ingredients
- Heat oil in a wok. Fry curry paste 2 minutes until fragrant.
- Add one can of coconut milk. Stir to combine. Bring to a simmer.
Add chicken pieces. Cook 7-8 minutes.
- Add second can of coconut milk and broth. Bring to a simmer.
Add vegetables. Cook 5-7 minutes until tender.
- Season with fish sauce and palm sugar. Add makrut lime leaves.
- Remove from heat. Add Thai basil and stir to wilt.
- Serve over jasmine rice.
Notes
Frying the curry paste in oil before adding coconut milk is essential — this activates the aromatic compounds. Makrut lime leaves are available at Asian grocery stores and freeze well.
On the name: these are makrut lime leaves. The older English name is a slur in southern Africa, which is why the wording changed here — the ingredient did not.
Two things the Curry page would change, left for you to decide: fry the paste in cracked coconut cream rather than neutral oil (same step, better fat — see what is happening in the pan), and use less liquid. Two full cans plus a cup of broth for a pound and a half of chicken makes a curry you eat with a spoon; one can, cracked, with broth only if it needs it, is closer to how it is served. The quantities above are untouched.