Green Curry Recipe

Prepare aromatics

Mince the garlic, grate the galangal (or ginger), finely slice the white part of lemongrass, and slice the green chilies. Set aside.

Heat 1 tablespoon of oil in a wide saucepan or wok over medium heat. Add the green curry paste and fry, stirring constantly, for 1–2 minutes until fragrant and the oil starts to separate from the paste.

Add the minced garlic, grated galangal/ginger, lemongrass and sliced chilies. Cook for another 30–45 seconds, stirring, to bloom the aromatics without burning.

Raise heat to medium-high. Add the remaining 1 tablespoon oil to the pan if needed and add the chicken (or tofu). Sear for 2–3 minutes, stirring, just to get color on the pieces; they do not need to be fully cooked.

Pour in 150 ml of the coconut milk and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan and stir to combine with the paste and aromatics.

Add the eggplant pieces and simmer 4–5 minutes, until they begin to soften. Then add the sliced bell peppers and snap peas/green beans.

Pour in the remaining coconut milk (250 ml) and the stock. Stir to combine, reduce heat to medium-low and simmer gently for 6–8 minutes, until chicken is cooked through (internal temp 75°C / 165°F) and vegetables are tender but still bright.

Stir in the fish sauce, brown/palm sugar and lime juice. Taste and adjust seasoning: add more fish sauce for saltiness, a squeeze more lime for acidity, or a pinch more sugar to balance if needed.

If using kaffir lime leaves, tear and add them in the last 2 minutes of simmering to release fragrance.

Remove pan from heat. Stir in Thai basil leaves and cilantro (if using) so they wilt in the residual heat.

Ladle the green curry into bowls, garnish with reserved red chili slices and a few extra Thai basil leaves.

Serve the green curry hot over steamed jasmine rice. Provide extra lime wedges and fish sauce at the table for guests to adjust seasoning.