Thai Green Curry with basil and chicken is an undeniable classic no matter where you are in the world. It’s perfect for cold and rainy days, or on a lazy weekend at home to enjoy from the comfort of your sofa with your favourite Netflix programme playing on the telly.
Flavours and pairings
This dish is sumptuous, creamy and fragrant with a good hit of spice to kick you into gear.
Thai basil leaves bring an aromatic lift, while the tiny Thai eggplants add a bite of bitterness and contrast to the richer flavours.
Ingredients
To blend:
- 12 green bird’s eye chillies
- 3 coriander stalks, stem and root only
- 6 cloves garlic, roughly chopped
- 3 lemongrass stalks, finely sliced
- 5 small red shallots, roughly chopped
- 1.5 thumb-sized pieces galangal, finely sliced
- 3 kaffir lime leaves, spine removed and finely sliced
- 1 tablespoon coriander seeds, toasted
- 1.5 teaspoons whole white pepper
- 1/2 teaspoon belacan or dried shrimp paste
To cook:
- 600g chicken breast or thighs, cut into 2.5 cm pieces
- 1 medium long eggplant, cut into half-moons in 2.5 cm pieces
- 3 tablespoons pea eggplants (terung pipit)
- 1 teaspoon palm sugar, grated
- 3 kaffir lime leaves
- 300ml coconut milk
- 1 large handful Thai basil leaves
- 2-3 teaspoons fish sauce (adjust as preferred)
- 3 green bird’s eye chillies, slit through the middle (for extra heat, if preferred)
Method
- To make the green curry paste, add all the ingredients to a blender and blitz until very fine. Or pound together in a pestle and mortar until a fine paste is achieved.
- In a large cooking pot, bring the heat to a low-medium flame. Then add 100ml coconut milk, cook for five to eight minutes or until the coconut milk has thickened and the oil begins to split.
- Add 3 tablespoons of curry paste (freeze remaining curry paste for another time). Stir well to combine.
- Then add the chicken and coat well in the curry paste. Add remaining coconut milk (200ml), 1 cup of water, kaffir lime leaves, palm sugar and fish sauce.
- Allow to simmer on a gentle heat for 10-15 minutes, or until the chicken is cooked through and the curry has thickened a little.
- Add the long eggplant, pea eggplants and green bird’s eye chillies (if you like extra heat), and cook for a further five minutes on a low flame.
- Finally add Thai basil leaves and give it a stir through before serving piping hot with freshly cooked jasmine rice.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.