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Green Curry (แกงเขียวหวาน)

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Ingredients

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	2 tablespoons vegetable oil
	3 tablespoons green curry paste
	400 ml coconut milk
	300 grams chicken breast, thinly sliced
	1 cup Thai eggplants, quartered
	1/2 cup bamboo shoots
	1 red chili, sliced
	1 cup fresh basil leaves
	3 kaffir lime leaves, torn
	1 tablespoon fish sauce
	1 teaspoon palm sugar
	1 cup water or chicken stock

Nutritional information

350 kcal

Calories

25g

Protein

20g

Carbohydrates

22g

Fat

15g

Saturated Fat

Fiber

Sugar

700mg

Sodium

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Green Curry (แกงเขียวหวาน)

Name: Green Curry (แกงเขียวหวาน)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 Servings
Cuisine: Thai
Ingredients: vegetable oil: 2 tablespoons; green curry paste: 3 tablespoons; coconut milk: 400 ml; chicken breast, thinly sliced: 300 grams; Thai eggplants, quartered: 1 cup; bamboo shoots: 1/2 cup; red chili, sliced: 1; fresh basil leaves: 1 cup; kaffir lime leaves, torn: 3; fish sauce: 1 tablespoon; palm sugar: 1 teaspoon; water or chicken stock: 1 cup

A rich and creamy Thai classic with bold flavors

Features:

Cuisine:

Thai

Green Curry (แกงเขียวหวาน) is a classic Thai dish known for its rich, creamy coconut milk base and vibrant green curry paste. Packed with tender chicken, fresh vegetables, and aromatic herbs, this dish offers a perfect balance of spiciness and sweetness, making it a favorite in Thai cuisine.

40 minutes
Serves 3
Medium

Ingredients

2 tablespoons vegetable oil
3 tablespoons green curry paste
400 ml coconut milk
300 grams chicken breast, thinly sliced
1 cup Thai eggplants, quartered
1/2 cup bamboo shoots
1 red chili, sliced
1 cup fresh basil leaves
3 kaffir lime leaves, torn
1 tablespoon fish sauce
1 teaspoon palm sugar
1 cup water or chicken stock

Directions

Green Curry (แกงเขียวหวาน) is one of Thailand’s most beloved and flavorful dishes. Its name, which translates to “sweet green curry,” refers to the vibrant green hue of the curry paste made from fresh green chilies, lemongrass, galangal, and other fragrant herbs. Combined with creamy coconut milk, tender slices of chicken, and an assortment of vegetables like Thai eggplants and bamboo shoots, this dish delivers a harmonious blend of spiciness and sweetness. The addition of kaffir lime leaves and fresh basil enhances the aroma, while fish sauce and palm sugar balance the flavors perfectly. Traditionally served with steamed jasmine rice or rice noodles, Green Curry is a comforting and satisfying meal that captures the essence of Thai cuisine.

Note: The nutritional information provided is an estimate and may vary based on ingredient choices and portion sizes. Please consult a nutritionist for personalized dietary advice.

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Steps

1 Done	Heat the oil in a wok or large pan over medium heat. Add the green curry paste and stir-fry for about 1-2 minutes until fragrant.
2 Done	Pour in half of the coconut milk and let it simmer. Stir until the oil starts to separate from the curry paste.
3 Done	Add the chicken slices and cook until they turn white.
4 Done	Pour in the rest of the coconut milk and the water or chicken stock.
5 Done	Add the Thai eggplants and bamboo shoots. Let it simmer for 5-7 minutes until the vegetables are tender.
6 Done	Season with fish sauce and palm sugar to taste.
7 Done	Add the kaffir lime leaves and sliced red chili. Stir well.
8 Done	Turn off the heat and toss in the fresh basil leaves. Stir gently to combine.
9 Done	Serve with Steamed jasmine rice or rice noodles.

Chanthira

I’m Chanthira, and I’m passionate about cooking. With a love for the rich flavors of Thai cuisine, I enjoy sharing recipes that are both traditional and experimental. I hope you find something you love and enjoy cooking from Pungus Kitchen!