- Main
- Chicken
- Thai
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the curry
- 2 cans
full-fat coconut milk (13.5 oz each), not shaken
1 cup in step 2, 2 1/4 cups in step 5
- 3–4 tbsp
Thai green curry paste
- 1 1/2 lb
boneless skinless chicken thighs, sliced 1/4 inch thick
- 2 tbsp
fish sauce
- 1 tbsp
palm sugar, chopped, or light brown sugar
- 2 cups
Thai eggplant or Japanese eggplant, cut into bite-size wedges
- 1 can
sliced bamboo shoots (8 oz), drained and rinsed
- 1
red bell pepper, seeded and sliced thin
- 4
makrut (kaffir) lime leaves, torn in half, center stem removed
- 1 cup
Thai basil leaves, loosely packed
- 1
red Thai chile, sliced thin (optional)
fish sauce or salt, to taste
For the rice
- 1 1/2 cups
jasmine rice, rinsed until the water runs clear
- 2 1/4 cups
water
- Dairy-free
Contains fish (fish sauce).
May contain shellfish, depending on the Thai green curry paste: check the label.
Not checked: palm sugar, Thai eggplant or Japanese eggplant, makrut (kaffir) lime leaves, red Thai chile, fish sauce or salt.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the rinsed rice and water in a saucepan with a tight lid. Bring to a boil over high heat, then turn the heat to low, cover, and cook 15 minutes. Take it off the heat and leave it covered until you serve.
20 min, hands-off
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- Step 2
Open the cans of coconut milk without shaking them and spoon the thick cream from the top into a wide pot or deep skillet (about 1 cup). Save the thin milk underneath. Cook the cream over medium heat, stirring, until it thickens, turns glossy and you see clear oil separating out, 4 to 6 minutes.
6 min
- 1 cup full-fat coconut milk (13.5 oz each), not shaken
- Step 3
Add the green curry paste and fry it in the coconut oil, mashing and stirring, until it darkens and smells strongly fragrant, about 2 minutes.
2 min
- 3–4 tbsp Thai green curry paste
- Step 4
Add the sliced chicken and stir to coat every piece in the paste. Cook, stirring, until the outside is no longer pink, about 3 minutes.
3 min
- 1 1/2 lb boneless skinless chicken thighs
- Step 5
Pour in the remaining thin coconut milk from both cans (about 2 1/4 cups). Stir in the fish sauce and palm sugar, add the eggplant and the lime leaves, and bring to a gentle simmer. Cook uncovered until the eggplant is tender, 10 to 12 minutes.
12 min, hands-off
- 2 1/4 cups full-fat coconut milk (13.5 oz each), not shaken
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 2 cups Thai eggplant or Japanese eggplant
- 4 makrut (kaffir) lime leaves
- Step 6
Stir in the bamboo shoots and bell pepper and simmer 3 minutes more, until the pepper is just tender and the chicken is cooked through.
3 min
- 1 can sliced bamboo shoots (8 oz)
- 1 red bell pepper
- Step 7
Turn off the heat. Taste the sauce: it should be salty, a little sweet and clearly spicy. Add more fish sauce or a pinch of salt if it tastes flat. Stir in the Thai basil and the sliced chile, and let the basil wilt for a minute.
1 min
- 1 cup Thai basil leaves
- 1 red Thai chile
- fish sauce or salt
- Step 8
Fluff the rice and spoon it into bowls. Ladle the curry over the top and serve right away.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026