Thai Green Curry

Name: Thai Green Curry
Total time: 45 min
Yield: 4
Ingredients: 4 tbsp green curry paste; 800 ml coconut milk; 600 g chicken thighs (sliced); 400 g eggplant; 3 tbsp fish sauce; 1 tbsp sugar; 1 cup Thai basil; 2 unit green chiles

Meat & Seafood · Southeast Asian

8 ingredients · 45 minutes · 4 servings

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699kcal41.6g protein55.4g fat14.9g carbs*

Contains tree nut, fish · sometimes contains gluten, dairy, egg, peanut, sesame, soy, shellfish — check the label

Restrictions

Containstree nut · fishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (green chile, green curry paste) · dairy (green chile, green curry paste) · egg (green chile, green curry paste) · peanut (green chile, green curry paste) · sesame (green chile, green curry paste) · soy (green chile, green curry paste) · shellfish (green chile, green curry paste)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 tbsp	green curry paste
800 ml	coconut milk
600 g	chicken thighs (sliced)
400 g	eggplant
3 tbsp	fish sauce
1 tbsp	sugar
1 cup	Thai basil
2 unit	green chiles

Steps

fry5 min
paste fragrant and coconut fat beginning to separate
Cook the green curry paste in the thickest portion of the coconut milk until intensely fragrant and the coconut fat begins to show. This frying step opens the paste's aromatics; simply dissolving raw paste into liquid leaves a flatter curry.
simmer10 min
chicken nearly cooked
Add the chicken and enough remaining coconut milk to simmer gently, stirring to coat the pieces in curry paste. Keep the heat moderate so the chicken stays tender while taking on the sauce.
simmer12 min
eggplant tender but intact
Add eggplant and the rest of the coconut milk and simmer until tender. Add only enough extra water if needed to keep a pourable curry; it should be rich but not reduced into a paste.
mix2 min
salty, hot and lightly sweet balance
Season with fish sauce and sugar, tasting for balance rather than following sweetness mechanically. Curry paste brands differ greatly in salt, so final fish sauce belongs here rather than at the beginning.
top1 min
off heat, basil just wilted
Turn off the heat and fold in Thai basil and sliced green chiles. Their fresh aroma is volatile; prolonged simmering turns basil dark and loses the bright top notes that distinguish green curry.