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Thai Curry is already a fantastic recipe to try but even better when it's Thai green Curry made by a Thai mom. Here is my mother-in-law's Thai green curry recipe she made for us.
Background content: Thai green curry is one of the most common Thai dishes worldwide.
The ingredients are pretty standard for Thai Green Curry, but you may have to visit an Asian market to find Thai eggplant. If you can't find Thai eggplant, you can substitute it with Chinese eggplant or any other kind of eggplant.
- Chicken breast
- Chinese eggplant
- Thai basil
- Light coconut milk
- Fresh Thai Peppers
- Thai, green curry paste.
See the recipe card for quantities and instructions.Jump to Recipe
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Full-fat coconut milk. - if you're not worried about saturated fat and care more about flavor, go for the full-fat coconut milk.
- Regular eggplant. - If you can't find Chinese eggplant, you can use bite-sized pieces of regular eggplant or Indian eggplant is good too.
- Vegetarian - use tofu instead of chicken.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - add in some brown sugar and bacon, and making your own homemade Thai green curry paste is an involved process but maximizes the freshness of the flavor.
- Kid friendly - add crushed potato chips, leave the peppers out.
See this super green, green curry for a variation with loads of greens.
Depending on the type of stove you have. You can use a skillet if it's electric or a wok over a flame to maximize surface area over the heat. If you're like my mother-in-law. You can use a wok on an electric stove and it works fine too, She prefers a wok when she visits us, it creates a vortex of heat and makes it easy to flip the ingredients, keeping them in the heat. Here is an affiliate link for a high-quality wok, if you don't have one already.
Store the ingredients in a covered container. Good for 2-3 days.
These ingredients stand up well to freezing for X several months.
If you have company, leave the Peppers on the side so people that are heat sensitive don't have to have them.
Serve the Thai Green Curry with steamed Jasmine brown rice or cooked vermicelli rice noodles.
Thai mom's healthy easy Thai green curry recipe.
- 1 pound Chicken breast. Or whatever you prefer
- 1 tablespoon Canola oil
- 2 tablespoon Green curry paste
- 1 ½ cups Light coconut milk
- 1 cup Thai eggplant
- ½ cup Fresh Thai Peppers optinal
- ½ cup Thai basil
Green Curry Sauce
- Heat oil on medium-high heat.
- Stir-fry green curry paste until fragrant.
- Add in the 1 cup of coconut milk and water and bring to a boil.
- Add in the chicken breast and cook it throughly.
- Add another ½ cup of coconut milk and Thai eggplant and Thai basil leaves. Let them simmer until the eggplant is soft and cooked.
- Simply serve and garnished with the Thai peppers, optional
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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