Thai Chicken Green Curry
I’m a big fan of Thai food, and while dishes like Tom Yum, Larb Gai, or Yam Woon Sen get a lot of love, I feel like Thai Green Curry deserves more attention. It’s creamy, fragrant, and honestly one of those dishes you can tweak however you like — chicken, beef, tofu, or just veggies.
There are many versions of green curry out there. Some people make it with chicken or beef, others keep it vegetarian. For this one, I went with boneless chicken thighs, fried tofu, and eggplant. The eggplant wasn’t the small Thai kind, but some fresh ones from a friend’s garden. They were so good that this curry immediately came to mind as the perfect way to use them.
Check my video here
Ingredients (serves 2–3)
500 g boneless chicken thighs
250–300 g eggplant (regular, not Thai eggplant), cut into strips
150 g fried tofu (optional but recommended)
2–3 tbsp Thai green curry paste (store-bought to save time)
100 ml coconut cream
200–250 ml water or stock (chicken/vegetable)
2 cloves garlic, chopped
2 shallots, chopped
Fish sauce, to taste
Palm sugar, to taste
Fresh lime leaves (kaffir lime leaves)
Chili and peppercorns, for extra heat
Pinch of sea salt
Jasmine rice, to serve
(Optional) Soft-boiled egg for topping
Method
Cut the chicken into bite-sized pieces. Slice the eggplant and pan-sear until golden, lightly seasoning with salt. In a pot, sauté garlic and shallot, then add the chicken and cook until slightly caramelized. Stir in the green curry paste, then pour in coconut cream and a bit of water or stock. Add the eggplant and fried tofu, and let it all simmer until the curry thickens. Season with fish sauce and palm sugar, then finish with lime leaves, chili, and peppercorns. Serve hot with jasmine rice — I like to top mine with a soft-boiled egg and extra lime leaves for freshness.
