Thai Green Curry Bowl with Chicken and Jasmine Rice
Why this recipe works
- Aromatic base: Briefly frying the green curry paste before simmering deepens its fragrance and gives the coconut sauce a fuller flavour.
- Balanced seasoning: Fish sauce, palm sugar and lime create the classic savoury, sweet and bright balance that keeps the curry rich but not heavy.
- Creamy sauce: A gentle simmer keeps the coconut milk smooth while allowing the aubergine to soften and absorb the curry flavour.
Get the most out of this recipe
Adjust the heat
- Make it milder: Start with less green curry paste and adjust at the end once the coconut milk has mellowed the heat.
- Add more heat: Use extra curry paste or finish with sliced fresh chilli if you want a hotter bowl.
- Keep the heat rounded: If the curry tastes sharp or fiery, add a little more sweetness or lime to bring the seasoning back into balance.
Ingredient notes
- Chicken thighs stay tender: Boneless, skinless thighs are well suited to simmering because they stay juicy in the coconut sauce.
- Thai basil matters: Thai basil has a peppery, anise-like aroma that gives the curry a more recognisably Thai finish than standard sweet basil.
- Palm sugar balance: Palm sugar rounds out the salty fish sauce and curry paste, so adjust the final seasoning gradually rather than making the curry overtly sweet.
Texture tips
- Keep the chicken tender: Maintain a gentle simmer rather than a hard boil so the chicken cooks through without tightening.
- Protect the coconut sauce: Avoid vigorous boiling once the coconut milk is added; steady, moderate heat helps the sauce stay creamy.
- Even aubergine pieces: Cut the aubergine into similar-sized chunks so it softens evenly without some pieces collapsing before others are cooked.
Make-ahead tips
- Store rice and curry apart: Keep the rice and curry in separate airtight containers so the rice does not absorb too much sauce.
- Freeze without the basil: The curry can be frozen after cooking, but add fresh Thai basil after reheating for the best aroma and colour.
- Reheat gently: Warm the curry over low to medium heat until piping hot, loosening the sauce with a splash of water if needed.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Once tender, cover and leave to steam off the heat while you make the curry.
- Cut the chicken thighs into bite-sized pieces. Cut the aubergine into chunky pieces, keeping them fairly even so they cook at the same rate.
- Set a large frying pan over medium heat and add the green curry paste. Fry for about 1 minute, stirring constantly, until fragrant and slightly darker.
- Add the chicken and stir to coat in the paste. Cook for 4 to 5 minutes, turning, until the outside is no longer pink.
- Add the aubergine, then pour in the coconut milk and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the aubergine is tender and the chicken is cooked through.
- Stir in the fish sauce and palm sugar, then simmer for 1 to 2 minutes to dissolve the sugar. Squeeze in lime juice to taste for brightness.
- Take the pan off the heat and stir through most of the fresh Thai basil, reserving a little to finish. Divide the rice between two bowls, ladle over the curry, and top with the remaining basil.
Recipe notes
Tips
- Keep the curry at a gentle simmer rather than a rapid boil so the coconut milk stays creamy and the chicken remains tender.
- If you are serving children or anyone sensitive to heat, start with half the green curry paste, then add more at the end to taste.
- For food safety, make sure the chicken is piping hot all the way through with no pink remaining before serving.
Substitutions
- Replace Chicken thighs with Chicken breast cutlets for a leaner curry; add them later and simmer gently so they do not dry out.
- Replace Palm sugar with Honey for a similar sweetness, adding it off the heat so it keeps its flavour.
- Replace Lime with Lemon for a similar citrus lift at the end.
Storage
- Refrigerate up to 2 days
- Cool the curry and rice quickly, then refrigerate in separate airtight containers. Reheat the curry gently in a saucepan until piping hot, adding a splash of water if it has thickened; reheat the rice until piping hot. Freeze the curry (without the basil garnish) for best texture, then add fresh Thai basil after reheating.
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Recipe overview
- Servings: 2 bowls
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
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