An aromatic, restaurant-authentic Thai green curry with a silky coconut milk base, vibrant homemade-style green curry paste, tender chicken thighs, Thai eggplant, and fragrant fresh Thai basil — served alongside fluffy coconut jasmine rice.
Cook coconut jasmine rice: Rinse jasmine rice under cold water until water runs clear. Combine with coconut milk, 200ml of water, and a pinch of salt in a saucepan. Bring to a boil, reduce to the lowest heat, cover tightly, and steam for 15 minutes. Remove from heat and rest covered for 5 minutes.
Open the coconut milk can without shaking. Scoop the thick coconut cream that has risen to the top into a cold wok or large skillet. Heat over medium-high, bringing the cream to a rapid sizzle. Add the green curry paste and fry in the coconut cream for 2–3 minutes until the paste darkens slightly and smells deeply fragrant and toasted.
Add the chicken thigh pieces and sear in the fragrant paste for 3 minutes until lightly coloured on all sides. Add the remaining coconut milk, chicken stock, bruised lemongrass stalk, and torn kaffir lime leaves. Bring to a gentle simmer.
Add the quartered Thai eggplant and simmer uncovered for 10–12 minutes until the chicken is cooked through and the eggplant is perfectly tender but still holding its shape. Season the curry with fish sauce and palm sugar, tasting and adjusting — it should be a balanced harmony of salty, sweet, and spicy.
Remove from heat. Discard the lemongrass stalk. Stir in the fresh Thai basil leaves — their residual heat wilts them beautifully without cooking them to a dark mush. Serve immediately over coconut jasmine rice with sliced red chili and fresh lime wedges.
Share your rating with the cooking community. Your feedback helps us improve our recipes.
