12 Authentic Thai Curry Recipes You Must Try

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If you’re looking to experience the vibrant flavors of Thai cuisine, you can’t miss these 12 authentic curry recipes. From the zesty Green Curry (Kaeng Khiao Wan) to the rich and aromatic Massaman Curry (Kaeng Massaman), each recipe offers a unique combination of spices and fresh ingredients. Don’t forget the comforting Red Curry (Kaeng Phed) and the delightful Pumpkin Curry (Kaeng Fak Thong). Each dish showcases the perfect balance of sweet, salty, and spicy, enticing you to explore further.

Green Curry (Kaeng Khiao Wan)

Green Curry, or Kaeng Khiao Wan, is a delightful Thai dish that highlights the vibrant flavors of fresh herbs and spices. This curry is characterized by its striking green color, derived from green chili peppers and a blend of aromatic ingredients. Traditionally, it’s made with coconut milk which lends creaminess and balances out the heat from the chilies. Paired with meat, fish, or tofu, green curry brings a harmonious fusion of flavors that appeals to the taste buds.

The essence of this dish lies in its homemade green curry paste, which is both aromatic and spicy. While store-bought versions are convenient, nothing beats the freshness of making it yourself. This recipe will guide you through the process of creating a truly authentic green curry, using fresh ingredients that will make your dish burst with flavor. Perfect for impressing guests or enjoying a comforting meal, this Thai curry is bound to become a favorite in your household.

• 1 tablespoon vegetable oil
• 2-3 tablespoons green curry paste
• 1 can (400 ml) coconut milk
• 500 grams chicken, thinly sliced (or tofu for a vegetarian option)
• 1 cup eggplant, cut into small pieces
• 1 cup bell peppers, sliced (red or green)
• 1 cup Thai basil leaves
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 1 tablespoon palm sugar or brown sugar
• 1 cup water
• Lime wedges (for serving)
• Steamed rice (for serving)

In a large saucepan or wok, heat the vegetable oil over medium heat and add the green curry paste. Sauté for a couple of minutes until fragrant, then slowly pour in the coconut milk, stirring to combine.

Add the chicken (or tofu) and cook until partially done. Gradually incorporate the eggplant and bell peppers, then pour in the water. Stir in the fish sauce and palm sugar, simmering the curry until the chicken is cooked through and the vegetables are tender. Finally, fold in the Thai basil leaves and remove from heat.

When making green curry, fresh ingredients are key to capturing the authentic flavor of the dish. If you can, use Thai eggplant and fresh Thai basil, as they’re essential to the traditional taste.

Adjust the spice level according to your preference by varying the amount of green curry paste you use. Additionally, let the curry simmer longer for a richer flavor, and don’t forget to serve it with steamed rice for a complete meal. Enjoy discovering the layers of taste in this exquisite dish!

Red Curry (Kaeng Phed)

Red Curry, or Kaeng Phed, is one of the most popular Thai curries, known for its vibrant color and rich, aromatic flavors. The base of this dish usually features a red curry paste made from a harmonious blend of chili peppers, garlic, lemongrass, and spices, providing a delightful kick to the palate. Oftentimes, coconut milk is used to create a creamy texture that perfectly balances the heat of the chili, making it an exquisite dish for both novice cooks and seasoned chefs.

Typically served with rice, Red Curry can be adapted to suit various dietary preferences. You can include your choice of protein, such as chicken, beef, shrimp, or tofu, as well as an assortment of vegetables to enhance its nutritional profile and vibrant appearance. The beauty of Kaeng Phed lies in its versatility and ability to bring comfort and satisfaction in every bite.

Ingredients:

• 2 tablespoons red curry paste
• 1 can (400ml) coconut milk
• 500g chicken breast or tofu, sliced
• 1 cup water or chicken broth
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon sugar
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 1 tablespoon lime juice
• Cooked jasmine rice for serving

In a large skillet or pot over medium heat, add the red curry paste and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer, then add the sliced chicken or tofu, followed by the water or broth. Cook for about 10 minutes, until the protein is cooked through.

Stir in the fish sauce, sugar, and red bell pepper, and let simmer for an additional 5-7 minutes. Before serving, mix in the Thai basil leaves and lime juice, allowing flavors to meld together.

When preparing Red Curry, it’s important to adjust the level of spiciness according to your taste preferences by using more or less curry paste. For added depth of flavor, consider sautéing some minced garlic or ginger before adding the curry paste.

Additionally, experimenting with vegetables such as zucchini, bamboo shoots, or eggplant can elevate the dish and provide a colorful presentation. Enjoy your authentic Thai culinary experience!

Massaman Curry (Kaeng Massaman)

Massaman curry, known for its rich and aromatic flavor, has its roots in Thai and Persian culinary traditions, making it a unique fusion dish. The blend of spices such as star anise, cinnamon, and cardamom elevates this curry to a comforting and satisfying meal. Traditionally, Massaman curry is made with beef or chicken, simmered to perfection in a creamy coconut milk base, creating a harmony of sweet, savory, and slightly spicy notes that will please almost any palate.

To prepare a classic Massaman curry, you’ll need a handful of essential ingredients to achieve that authentic taste. It’s important to use high-quality coconut milk and freshly ground spices if possible. The slow cooking process allows the meat to tenderize while absorbing all the spices, making each bite a delightful experience. Ideal for serving over jasmine rice or with roti, this dish is perfect for family dinners or special occasions.

• 500g beef or chicken, cubed
• 2 tablespoons Massaman curry paste
• 1 can (400ml) coconut milk
• 1 large potato, diced
• 1 onion, sliced
• 1 tablespoon fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 4-5 roasted peanuts (optional)
• 2 cups beef or chicken broth
• 2 bay leaves
• Fresh cilantro for garnish

In a large pot or Dutch oven, heat a little oil over medium heat and sauté the onion until translucent. Add the Massaman curry paste and cook for about 1-2 minutes until fragrant.

Next, add the meat and continue to cook until browned. Pour in the coconut milk and broth, followed by the potatoes, fish sauce, tamarind paste, sugar, and bay leaves. Bring the mixture to a simmer, cover, and let it cook on low heat for about 1.5 hours, or until the meat is tender.

Add roasted peanuts in the last 15 minutes of cooking for added texture and garnish with fresh cilantro before serving.

When making Massaman curry, feel free to customize the dish by adding other vegetables like carrots or bell peppers. It’s also a great idea to let the curry sit for a few hours or even overnight in the fridge before serving; the flavors will deepen and intensify, making it even more delicious the next day.

To enhance the curry, consider adjusting the sweetness with more sugar or balancing the saltiness with additional fish sauce based on your personal preference. Enjoy your cooking adventure!

Panang Curry (Kaeng Panang)

Panang Curry, or Kaeng Panang, is a rich and aromatic Thai curry that often features a creamy consistency thanks to the inclusion of coconut milk. Known for its balance of sweet, spicy, and savory flavors, this curry is usually made with meat, such as chicken or beef, but can also be prepared with tofu or vegetables for a vegetarian option.

With its distinctive red hue, derived from the red curry paste, Panang Curry stands out not just in flavor but also visually, making it a favorite in Thai cuisine.

The hallmark of a well-made Panang Curry is the careful layering of flavors. The dish often incorporates fragrant herbs and spices, such as kaffir lime leaves and Thai basil, that complement the creamy coconut milk and the richness of the meat.

This curry is typically served with steamed rice, allowing the sauce to be fully enjoyed. Now, let’s get started with this delightful recipe!

• 1 pound (450g) of chicken, beef, or tofu, sliced
• 1 cup of coconut milk
• 2-3 tablespoons of Panang curry paste
• 1 tablespoon of fish sauce (or soy sauce for vegetarian)
• 1 tablespoon of brown sugar
• 1-2 kaffir lime leaves, torn
• Fresh Thai basil leaves, for garnish
• Cooked jasmine rice, for serving
• Optional: chili for extra heat

Begin by heating a tablespoon of coconut milk in a pan over medium heat. Add the Panang curry paste and sauté until fragrant, about 1-2 minutes. Then, stir in the remaining coconut milk along with the sliced meat or tofu. Let it simmer for about 10-15 minutes, allowing the meat to cook through and all the flavors to meld together.

Finally, season with fish sauce, brown sugar, and kaffir lime leaves, stirring until combined.

When cooking Panang Curry, it’s important to adjust the level of heat to your preference by modifying the amount of curry paste used. If you prefer a thicker curry, simply reduce the amount of coconut milk.

Additionally, for a richer flavor, you can let the curry simmer for longer, as this deepens the flavors. Always taste and adjust the seasoning towards the end of cooking to achieve the perfect balance of sweet, salty, and spicy. Enjoy your cooking journey!

Yellow Curry (Kaeng Lueang)

Yellow curry, known as “Kaeng Lueang” in Thai, is a vibrant and aromatic dish that embodies the rich flavors of Thailand. This curry is distinguished by its bright yellow color, which comes from turmeric, and it typically features a balanced combination of spices and a creamy texture from coconut milk. It’s often made with chicken, but you can also incorporate other proteins or even vegetables. The warm flavors of cumin, coriander, and cinnamon create a delicious backdrop for the fresh elements, such as lemongrass and kaffir lime leaves, making each bite a delightful experience.

To prepare a delicious pot of yellow curry, one must pay attention to the quality of the ingredients used. Freshness is key, especially for herbs and spices that form the foundation of the dish. Additionally, yellow curry is quite versatile; you can adjust the level of heat by varying the amount of chili used and customize the vegetables based on seasonal availability or personal preference. Cooking this dish allows you to explore the vibrant culinary tradition of Thailand right in your own kitchen.

Ingredients:

• 500g chicken breast or thigh, cut into bite-sized pieces
• 2 tablespoons yellow curry paste
• 400ml coconut milk
• 2 medium potatoes, diced
• 1 onion, sliced
• 1 carrot, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 stalk lemongrass, smashed
• 2-3 kaffir lime leaves, torn
• Fresh cilantro, for garnish

In a large pan or wok, heat the vegetable oil over medium heat. Add the yellow curry paste and sauté for about 1-2 minutes until the paste becomes fragrant. Slowly add the coconut milk, stirring to combine, and bring it to a gentle simmer.

Add the chicken pieces and cook until they begin to turn white. Then, add the potatoes, onion, carrot, fish sauce, sugar, lemongrass, and kaffir lime leaves. Allow the curry to simmer for about 20-25 minutes or until the vegetables are tender and the chicken is fully cooked.

For an extra depth of flavor, consider making your own yellow curry paste from scratch by blending fresh spices and herbs. Always taste the curry as it simmers, adjusting the seasoning according to your preference.

If you want a creamier texture, try using full-fat coconut milk or even adding a splash of coconut cream at the end. Finally, serving the curry with Thai jasmine rice or roti can provide a wonderful contrast to the rich, spiced sauce.

Jungle Curry (Kaeng Paa)

Jungle Curry, or Kaeng Paa, is a fragrant and spicy dish originating from the northern regions of Thailand. Unlike other Thai curries, it’s typically made without coconut milk, which allows the vibrant flavors of fresh herbs and spices to shine through. This curry is often prepared with a variety of meats, such as chicken, beef, or pork, paired with an abundance of seasonal vegetables. With its bold flavors and colorful presentation, Jungle Curry isn’t just a meal; it’s an experience that captures the essence of Thai cuisine.

Traditionally, Jungle Curry was a dish cooked by villagers in the jungles of Northern Thailand, utilizing whatever ingredients were locally available. This lends the dish a sense of authenticity and connection to its roots. The inclusion of fresh herbs, along with a homemade curry paste, can elevate this dish to new culinary heights.

Prepare yourself for a delightful journey into the heart of Thailand with this aromatic and flavorful recipe.

Ingredients:

• 500g meat of choice (chicken, beef, or pork)
• 2 cups mixed seasonal vegetables (such as eggplant, bamboo shoots, green beans)
• 1 cup vegetable broth or water
• 3 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1-2 tablespoons Jungle Curry Paste (or to taste)
• 1 handful fresh Thai basil leaves
• 1 handful fresh cilantro leaves
• Optional: sliced chili for garnish

Heat the vegetable oil in a large pot or wok over medium-high heat. Add the Jungle Curry Paste and sauté for about 1-2 minutes until fragrant. Add the meat and stir until it’s browned and almost cooked through. Pour in the vegetable broth or water, then add the mixed vegetables, fish sauce, and sugar. Let the mixture simmer for about 10-15 minutes, until the vegetables are tender and the flavors meld together.

Stir in the Thai basil and cilantro just before serving.

For an even more authentic taste, consider making your own Jungle Curry Paste using a combination of fresh herbs and spices such as galangal, lemongrass, kaffir lime leaves, garlic, and green peppercorns. Feel free to adjust the spiciness to your liking by adding more or fewer chilies. Additionally, you can experiment with adding different types of vegetables or even tofu for a vegetarian option.

Thai Coconut Curry (Kaeng Kati)

Thai Coconut Curry, known as Kaeng Kati, is a deliciously rich and creamy dish that beautifully encapsulates the essence of Thai cuisine. The combination of aromatic spices, coconut milk, and fresh vegetables or proteins creates a symphony of flavors that’s both satisfying and comforting. This dish is versatile and can easily be adapted to include your favorite ingredients, whether it’s chicken, shrimp, or an array of seasonal vegetables.

One of the key elements of Kaeng Kati is the use of high-quality coconut milk, which provides a luxurious texture and a naturally sweet flavor that balances the spices perfectly. While making this curry may seem intimidating, the steps are straightforward, allowing anyone to whip up this delightful meal with ease.

As you immerse yourself in the preparation, you’ll find that cooking this dish not only fills your kitchen with enticing aromas but also delivers an authentic Thai experience right to your dining table.

Ingredients:

• 1 can (400ml) coconut milk
• 2 tablespoons red curry paste
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups vegetables (bell peppers, zucchini, carrots)
• 1 pound chicken breast, sliced thinly (optional)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked rice for serving

In a large pan, heat a tablespoon of oil over medium heat and sauté the onions until they become translucent. Add the garlic and ginger, cooking until fragrant, then stir in the red curry paste.

After integrating the paste with the aromatics, pour in the coconut milk and mix well. Add the chicken (if using) and let it simmer for about 5 minutes. Then, incorporate the vegetables, fish sauce, brown sugar, and lime juice. Allow the curry to simmer until the vegetables are tender and the chicken is cooked through, about another 10 minutes.

When preparing Kaeng Kati, it’s important to taste and adjust the flavors to suit your preference; adding more lime juice can enhance brightness, while extra curry paste can elevate the spice level.

For an extra layer of flavor and freshness, consider topping your curry with chopped cilantro or Thai basil right before serving. In addition, this dish pairs beautifully with jasmine rice or rice noodles, which help balance the rich creaminess of the curry.

Enjoy experimenting with different protein or vegetable combinations to create your own signature version of this Thai classic!

Pineapple Curry (Kaeng Sapparod)

Pineapple Curry, or Kaeng Sapparod, is a delightful Thai dish that brings the vibrant flavor of tropical fruits together with creamy coconut milk, aromatic herbs, and spices. This curry is a perfect balance of sweet, spicy, and savory, making it a unique addition to any Thai meal. The sweetness of the pineapple beautifully complements the heat from the curry paste, while the coconut milk adds a luxurious richness to the dish.

Traditionally, this curry can be made using different proteins such as chicken, shrimp, or tofu, allowing for versatility in its preparation. Whether you’re looking for a light healthy option or a comforting family meal, Pineapple Curry is sure to impress with its colorful presentation and delightful taste. Serve it with steamed jasmine rice to soak up the delicious sauce, and you have a balanced meal that showcases the best of Thai cuisine.

• 1 cup pineapple chunks (fresh or canned)
• 1 lb chicken breast (sliced) or tofu (cubed)
• 1 can (400 ml) coconut milk
• 2 tablespoons red or yellow curry paste
• 1 tablespoon vegetable oil
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon brown sugar
• Fresh basil or cilantro (for garnish)

In a large pan, heat the vegetable oil over medium heat and add the curry paste, cooking for a minute until fragrant. Next, add the chicken or tofu to the pan, stirring until it’s well-coated with the curry paste.

Pour in the coconut milk, followed by the fish sauce, brown sugar, and bring the mixture to a simmer. Add the sliced onion and bell pepper, along with the pineapple chunks. Allow everything to cook for about 10 minutes, or until the chicken is cooked through and the vegetables are tender.

Taste and adjust the seasoning if needed before serving hot. When preparing Pineapple Curry, freshness is key. Always opt for ripe, juicy pineapple as it enhances the sweetness and flavor of the dish.

Feel free to adjust the spice level by adding more or less curry paste according to your taste. If you love texture, consider adding cashews or peanuts during cooking or as a garnish. To elevate the presentation, top the curry with freshly chopped herbs and serve with lime wedges for an extra burst of freshness.

Thai Eggplant Curry

Thai Eggplant Curry is a vibrant and flavorful dish that highlights the unique taste of Thai eggplants, also known as Thai green eggplants. These small, round vegetables add a slightly bitter and tangy flavor to the curry, making it a delightful contrast to the rich, creamy coconut milk base. The combination of fragrant herbs and spices, including lemongrass, galangal, and kaffir lime leaves, infused with the creaminess of coconut milk, creates a tasty and aromatic experience that’s hard to resist.

This dish isn’t only delicious but also incredibly versatile, allowing for variations with different proteins or plant-based alternatives. For a vegetarian or vegan option, tofu or chickpeas can be added, while meat lovers might choose chicken, beef, or shrimp.

Served with steamed jasmine rice or rice noodles, Thai Eggplant Curry is sure to entice everyone at your dining table, making it a perfect choice for gatherings or a comforting family dinner.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon Thai red curry paste
• 1 can (400 ml) coconut milk
• 200 grams Thai eggplants, quartered
• 1 bell pepper, sliced (red or green)
• 1 cup vegetable broth or water
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

In a large pan or wok, heat the vegetable oil over medium heat and sauté the onion and garlic until translucent and fragrant. Stir in the red curry paste and cook for another minute before adding the coconut milk, vegetable broth, Thai eggplants, and bell pepper.

Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the eggplants are tender. Add the soy sauce and brown sugar, stirring well to combine, letting it simmer for a few more minutes to blend the flavors.

When preparing Thai Eggplant Curry, keep in mind that the balance of flavors is essential. Adjust the red curry paste to your preferred spice level by using more or less, and feel free to experiment with additional vegetables or proteins for a more hearty dish.

Always taste and adjust the seasoning at the end, ensuring that your curry has a harmonious mix of sweet, salty, and spicy notes. Enjoy garnishing with fresh basil leaves to amplify the aromatic aspect of this delightful dish.

Pumpkin Curry (Kaeng Fak Thong)

Pumpkin Curry, known as Kaeng Fak Thong in Thailand, is a vibrant and wholesome dish that perfectly captures the essence of Thai flavors. The creamy texture of the pumpkin paired with aromatic spices creates a dish that’s both comforting and delicious. Traditionally, this curry showcases the versatility of pumpkin, which absorbs the rich flavors of coconut milk and spices beautifully, resulting in a hearty meal that can be enjoyed on its own or served with steamed rice or noodles.

To prepare this dish, you’ll want to choose a ripe pumpkin or squash to bring the best flavor to your curry. The natural sweetness of the pumpkin complements the spices and adds a delightful balance to the curry. This recipe is perfect for both novices and experienced cooks looking to recreate an authentic Thai dish at home, and it’s easily adaptable for vegetarian and vegan diets.

• 1 small pumpkin (about 2-3 pounds), peeled, seeded, and cubed
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2-3 tablespoons red curry paste (adjust for heat preference)
• 1 can (400ml) coconut milk
• 1 tablespoon soy sauce or tamari
• 1 tablespoon palm sugar or brown sugar
• 1 cup vegetable broth or water
• Fresh basil leaves for garnish
• Cooked jasmine rice, for serving

In a pot, heat the vegetable oil over medium heat and sauté the chopped onion until soft and translucent. Add the red curry paste and stir-fry for about 1 minute until fragrant.

Add the cubed pumpkin and stir to coat with the curry paste. Pour in the coconut milk, vegetable broth, soy sauce, and palm sugar, bringing the mixture to a simmer. Cook for about 20-25 minutes, or until the pumpkin is tender, stirring occasionally. Adjust the seasoning as necessary before serving hot, garnished with fresh basil leaves.

When making Pumpkin Curry, feel free to add protein sources like tofu or chicken if desired, adjusting the cooking time accordingly. If using fresh herbs, consider adding some lime leaves for a fresh citrus note, or a squeeze of lime juice just before serving to brighten the flavors.

This dish is ideal for meal prep, as the flavors develop even further when stored, making it a perfect option for both lunch and dinner.

Fish Curry (Kaeng Phed Pla)

Fish Curry, or Kaeng Phed Pla, is a delectable Thai dish that showcases the vibrant flavors of Thai cuisine. Known for its rich coconut milk base and aromatic curry pastes, this dish can elevate any meal with its comforting and bold tastes. The beauty of Kaeng Phed Pla lies in its versatility; you can use different types of fish, such as salmon, snapper, or any firm white fish, making it suitable for various palates.

In addition to the fish, it’s the combination of fresh herbs and spices that truly brings the dish to life. Kaffir lime leaves, lemongrass, and Thai basil are essential for creating the signature flavor profile that Thai curries are famous for. With a perfect balance of spice and sweetness, Fish Curry isn’t only a feast for the taste buds but also a visual delight with its vibrant colors.

Ingredients:

• 400g firm white fish, cut into bite-sized pieces
• 2 tbsp red curry paste
• 400ml coconut milk
• 2 kaffir lime leaves, torn
• 1 stalk lemongrass, smashed and cut into pieces
• 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
• 1 tsp fish sauce
• 1 tsp sugar
• Fresh Thai basil leaves for garnish
• Cooked jasmine rice, for serving

To cook the Fish Curry, begin by heating a saucepan over medium heat and adding the red curry paste. Stir-fry the paste for a couple of minutes until fragrant, then pour in the coconut milk and bring to a gentle simmer.

Add the lemongrass, kaffir lime leaves, and sliced chilies. Allow the mixture to simmer for a few minutes for the flavors to infuse before adding in the fish pieces. Cook for about 5-7 minutes or until the fish is cooked through and flaky. Finally, season with fish sauce and sugar to balance the flavors.

Serve the curry hot, garnished with fresh Thai basil, alongside jasmine rice. When preparing Fish Curry, keep in mind that cooking time for fish can vary depending on the thickness of the fish pieces, so be sure to check for doneness to prevent overcooking.

Additionally, adjust the amount of red curry paste according to your heat preference; you can always start with less and add more as needed. To enhance the dish, consider adding vegetables such as bell peppers or eggplant for extra texture and flavor. Enjoy your culinary journey through Thailand with this vibrant and comforting dish!

Chicken Curry With Basil (Kaeng Kieuw Wan Gai)

Chicken Curry with Basil, or Kaeng Kieuw Wan Gai, is a vibrant and aromatic Thai dish that perfectly blends the warmth of coconut milk with the delightful flavors of fresh basil and tender chicken. This dish exemplifies the balance of sweet, salty, spicy, and sour that’s characteristic of Thai cuisine. Known for its creamy consistency and fragrant aroma, Kaeng Kieuw Wan Gai is sure to please the palate and bring a taste of Thailand into your home.

To properly prepare this chicken curry, it’s important to use fresh ingredients, particularly the basil, which is key to achieving an authentic flavor profile. The combination of green curry paste, coconut milk, and a variety of vegetables creates a rich sauce that envelops the chicken perfectly.

Serve this dish over steamed jasmine rice for the ultimate experience; the rice will soak up the deliciously fragrant sauce and provide a satisfying meal to share with family or friends.

Ingredients:

• 500g chicken breast, sliced
• 2 tablespoons green curry paste
• 400ml coconut milk
• 1 cup chicken stock
• 1 red bell pepper, sliced
• 1 cup Thai eggplants, quartered (or regular eggplants)
• 1 cup fresh Thai basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1-2 kaffir lime leaves (optional)
• Cooked jasmine rice, for serving

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add in the green curry paste and sauté for about 1-2 minutes until fragrant. Next, add the sliced chicken and cook until it’s no longer pink.

Pour in the coconut milk and chicken stock, bring the mixture to a gentle simmer, and then add the bell pepper, eggplants, fish sauce, sugar, and kaffir lime leaves if using. Allow to simmer for about 10-15 minutes until the chicken is cooked through and the vegetables are tender. Finally, stir in the fresh basil leaves just before serving.

For a richer flavor, consider making your own green curry paste at home using fresh herbs and spices. This will elevate the authenticity of your dish greatly. Additionally, don’t hesitate to adjust the amount of green curry paste based on your spice preference; you can start with a smaller amount and gradually add more according to your taste.

Finally, remember that fresh basil should be added at the end of cooking to maintain its bright flavor, so don’t add it too early! Enjoy your homemade Chicken Curry with Basil and the vibrant tastes it brings to the table.