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Light Thai Green Curry

Fragrant green curry with chicken, aubergine and green beans in light coconut milk. All the aroma, roughly half the fat of takeaway.

Prep
10 min
Cook
20 min
Serves
2
Level
medium
Log this meal Cooking mode
Thai green chicken curry with peppers, carrot and courgette beside a mound of rice, top-down

Photo: Acabashi · CC BY-SA 4.0

Method

  1. 1

    Cook the jasmine rice.

    12 min
  2. 2

    Fry the curry paste in 3 tbsp of the coconut milk until it smells fragrant and the oil splits.

    2 min
  3. 3

    Add the chicken and stir to coat, then the remaining coconut milk, 100 ml water and the lime leaves.

    3 min
  4. 4

    Add aubergine, beans and pepper and simmer until the vegetables are tender and the chicken is cooked.

    10 min
  5. 5

    Season with fish sauce, stir in the basil and serve with the rice.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Thai Green Curry Recipe แกงเขียวหวาน - Hot Thai Kitchen

    Pailin's Kitchen · YouTube

  • Easy Authentic Thai Green Curry At Home

    Joshua Weissman · YouTube

Substitutions

  • Vegan: use tofu, soy sauce instead of fish sauce, and check the curry paste is shrimp-free.
  • Swap chicken for prawns, adding them for the last 3 minutes.
  • Serve with cauliflower rice to cut about 45 g carbs per serving.

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