Thai green curry

Name: Thai green curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Green spicy Peperoncino 6; Fresh ginger 4 cm of root; Shallot 1; Fine salt 1 tsp; Coriander seeds 1 tsp; Cumin seeds 1 tsp; Garlic 2 cloves; Lemongrass (lemongrass) 2; Lime (Kaffir lime) 3 leaves; Chicken breast 14 oz; Eggplant long 1; Green beans 1 ¼ cup; Garlic 1 clove; Fresh ginger 3 cm of root; Sugar 1 tsp; Coconut milk 2 ½ cups; Water 1 ¼ cup; Sunflower seed oil 2 spoonfuls; Fresh chili pepper 1; Coriander 1 tuft; Soy sauce (or Thai fish) 2 spoonfuls; Onions 1

it es de fr br

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

If you're on the hunt for a dish that captures the bright flavors of Thailand, Thai green curry is really where it's at. This green curry recipe offers a blend that's spicy, sweet, and a little tangy—really, it's an adventure in every bite. The secret? That homemade curry paste. Seriously good. It’s packed with toasted coriander and cumin seeds for a deep aroma. Then you've got fresh herbs like cilantro, ginger, and shallot—bringing it all together with a bold, fresh kick. And the coconut milk? Oh man, it wraps everything in this rich, moist texture—just what you want in a true authentic Thai green curry. The mix of tender chicken, crunchy green beans, and small Thai eggplants? Perfect contrast in both texture and flavor.

People who love authentic Thai green curry always talk about how it balances chili heat with a sweet, creamy base. No question. This dish is that balance, for real—comforting and exotically exciting at the same time. Sprinkling fresh coriander on top gives it a herby, clean finish, and each spoonful has just enough spicy kick to keep you intrigued. And listen, folks often try veggies like snap peas or bamboo shoots, but honestly, the classic combo of eggplant and green beans is way way better. The flavors mingle beautifully—salty and sweet, the crispy beans against the soft chicken, and that warmth from those toasted spices. A well-made green curry chicken? It draws everyone to the table. For sure. Whether you're a fan of homemade green curry or just want a super easy Thai curry for dinner, it’s like a mini trip to Thailand with every mouthful. And you know what? You can't help but go back for seconds.

INGREDIENTS

Ingredients for the Green Curry Paste: Green spicy Peperoncino 6; Fresh ginger - 4 cm of root; Shallot 1; Fine salt 1 tsp; Coriander seeds 1 tsp; Cumin seeds 1 tsp; Garlic 2 cloves; Lemongrass 2 - (lemongrass); Lime 3 leaves - (Kaffir lime)

For the Thai Green Curry: Chicken breast 14 oz (400 g); Eggplant 1 - long; Green beans 1 ¼ cup (150 g); Garlic 1 clove; Fresh ginger - 3 cm of root; Sugar 1 tsp; Coconut milk 2 ½ cups (600 g); Water 1 ¼ cup (300 g); Sunflower seed oil 2 spoonfuls; Fresh chili pepper 1; Coriander 1 tuft; Soy sauce 2 spoonfuls - (or Thai fish); Onions 1

Preparation

How to prepare Thai green curry

To prepare the Thai green curry, first place the coriander seeds, cumin seeds 1 in a pan, and toast them for a few minutes. Chop the lemon grass into pieces 2 and slice the ginger 3.

Chop the garlic 4 and shallot 5 with a knife. Remove the seeds and internal filaments of the chili pepper and chop it finely 6.

Place all the ingredients in a mixer, add a few kaffir lime leaves 7, a teaspoon of salt 8, and blend until you obtain a homogeneous paste 9.

Chop the ginger 10 with a knife, slice the onion 11, and cut the chicken breast into 1-inch long and 0.4-inch thick pieces 12.

In a large pan, heat the sunflower oil, add the chopped ginger and onion 13, and sauté for a few minutes. When the onion becomes transparent, add the chicken pieces 14 and brown them until golden. Adjust with salt and pepper 15.

Meanwhile, cut the eggplant into 1/4-inch thick slices 16, trim the green beans and cut them in half 17. Remove the chicken from the pan and set it aside. In the same pan, pour the green curry paste, sauté for a few minutes, then deglaze with coconut milk 18.

Add water 19, the eggplants 20, and the green beans 21.

Add the sugar 22, soy sauce 23 and cook for about 15-20 minutes or until the vegetables are cooked 24.

Add the chicken pieces 25, a few fresh coriander leaves 26, and a chili pepper previously sliced 27.

Plate it, and complete with chili pepper 28 and fresh coriander 29. Your Thai green curry is ready to be served 30

Storage

You can store the Thai green curry in the refrigerator, in a closed container for 2-3 days. You can freeze it, in suitable freezing containers or freezer bags, for up to 2-3 months.

Advice

The Thai green curry is a dish that lends itself to endless variations and customizations. You can experiment with different types of meat, like beef or pork, or opt for a vegetarian version rich in tofu and seasonal vegetables. Each version offers a unique and equally delicious experience, allowing you to adapt the dish to your personal tastes and preferences.

For the translation of some texts, artificial intelligence tools may have been used.