Spicy Thai Green Curry with Coconut Rice

Name: Spicy Thai Green Curry with Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp Thai green curry paste; 400 ml Coconut milk; 500 g Chicken breast; 200 g Thai eggplant; 1 whole Bell pepper; 30 g Fresh basil leaves; 1 tbsp Fish sauce; 1 tsp Palm sugar; 2 cups Jasmine rice; 200 ml Coconut milk for rice; 2 tbsp Vegetable oil; 0.5 whole Fresh lime

A vibrant and aromatic Thai green curry made with fresh basil, chilies, and coconut milk, served alongside fragrant jasmine rice infused with coconut. This variation features premium ingredients and bold flavors with a perfect balance of heat and creaminess.

Prep: 20mCook: 25mTotal: 45m4 servingsMediumThaiMain Course

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Ingredients

Thai green curry paste3 tbsp
Coconut milk400 ml
Chicken breast500 g
Thai eggplant200 g
Bell pepper1 whole
Fresh basil leaves30 g
Fish sauce1 tbsp
Palm sugar1 tsp
Jasmine rice2 cups
Coconut milk for rice200 ml
Vegetable oil2 tbsp
Fresh lime0.5 whole

Nutrition

520

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Rinse jasmine rice under cold water until water runs clear
2
Cook coconut rice: In a pot, combine rice, 3.5 cups water, and 200ml coconut milk. Bring to boil, reduce heat, cover and simmer for 15-18 minutes until rice is tender
3
While rice cooks, heat 2 tbsp oil in a large pan over medium-high heat
4
Add Thai green curry paste and toast for 2-3 minutes, stirring constantly until fragrant
5
Pour in 400ml coconut milk slowly, stirring to combine with curry paste until smooth
6
Add chicken pieces and bring mixture to a simmer. Cook for 8-10 minutes until chicken is partially cooked
7
Add eggplant and bell pepper. Continue simmering for 8-10 minutes until vegetables are tender-crisp and chicken is cooked through
8
Stir in fish sauce and palm sugar. Taste and adjust seasonings
9
Remove from heat and stir in fresh basil leaves just before serving
10
Squeeze fresh lime juice over the curry for brightness
11
Fluff coconut rice with a fork and serve alongside curry
12
Garnish with additional basil and lime wedges

Tips

•
Toast the curry paste in oil before adding other ingredients for deeper flavor
•
Add vegetables in stages based on cooking time needed
•
Use full-fat coconut milk for creamier sauce
•
Adjust spice level by adding or reducing green chilies
•
Fresh basil should be added at the end to preserve its aromatic qualities