Thai Green Curry Chicken

Serving Size: 3-4 people 

Ingredients

• 450g chicken thighs, cut into bite-sized pieces
• 2–3 tbsp Thai green curry paste
• 1 tbsp vegetable oil
• 1 cup thick coconut milk
• 1 cup coconut milk or chicken stock (for thinning)
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 cup eggplant, sliced (or zucchini)
• ½ red bell pepper, sliced
• 1 handful green beans
• 3–4 kaffir lime leaves (optional)
• Fresh Thai basil
• 1 red chilli, sliced (optional)

Instructions

1. Heat oil in a pot over medium heat. Add green curry paste and cook for 1–2 minutes until fragrant and slightly darker in colour.
2. Add chicken thigh pieces and stir to coat in the paste. Cook for 3–4 minutes until the outside turns opaque.
3. Pour in thick coconut milk and thinner coconut milk (or stock). Add kaffir lime leaves if using. Bring to a gentle simmer.
4. Stir in fish sauce and sugar. Add eggplant, bell pepper, and green beans. Simmer for 8–10 minutes until chicken is tender and vegetables are cooked through.
5. Turn off heat and stir in Thai basil and fresh chilli. Taste and adjust seasoning if needed.
6. Serve hot with steamed jasmine rice.