Authentic Thai Green Curry Recipe
Thai Green Curry, known as 'Gaeng Keow Wan Gai' in Thai (meaning 'sweet green curry with chicken'), is a beloved dish famous for its vibrant color, aromatic spices, and creamy texture. This recipe guides you through creating an authentic version that balances spicy, sweet, savory, and sour notes, making for a truly satisfying meal. While homemade curry paste yields the best results, a good quality store-bought paste makes it accessible for any weeknight.
Heat cooking oil in a large pot or wok over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant, stirring constantly.
Pour in about 1 cup of coconut milk (the thick cream layer if separated) and bring to a simmer. Stir well to dissolve the curry paste into the coconut milk, creating a rich base.
Add the sliced chicken to the pot. Cook for 3-5 minutes, stirring occasionally, until the chicken is partially cooked and no longer pink on the outside.
Pour in the remaining coconut milk. Add the bamboo shoots, Thai eggplant (or regular eggplant), and sliced red bell pepper. Bring the curry to a gentle simmer, then reduce heat to medium-low and cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Add the torn kaffir lime leaves. Season the curry with fish sauce and palm sugar. Start with 1 tbsp fish sauce and 1 tsp palm sugar, then taste and adjust as needed, aiming for a balance of salty, sweet, and spicy flavors.
Stir in the fresh Thai basil leaves just before serving. Cook for an additional minute until the basil wilts.
Ladle the authentic Thai Green Curry over freshly cooked jasmine rice. Garnish with additional fresh Thai basil and sliced red chilies, if desired.
Serve immediately and enjoy the aromatic and flavorful dish.