Thai Green Curry

• 400ml coconut milk
• 2 tbsp green curry paste
• 400g chicken
• 100g baby spinach
• 1 red pepper
• 2 garlic cloves
• 1 piece fresh ginger
• Fish sauce
• Palm sugar
• Thai basil
• Jasmine rice

👨‍🍳 Step-by-step instructions

1. 1

   Fry the green curry paste in coconut oil over medium heat for 2 minutes until fragrant.

2. 2

   Add the coconut milk and stir well. Bring to a gentle simmer.

3. 3

   Add the diced chicken and cook for 8-10 minutes until cooked through.

4. 4

   Add Thai aubergines, red pepper, and courgette cut into pieces.

5. 5

   Add fish sauce, palm sugar, and kaffir lime leaves.

6. 6

   Cook for 5 more minutes until vegetables are tender but not falling apart.

7. 7

   Adjust seasoning and add fresh Thai basil at the last moment.

8. 8

   Serve over jasmine rice with fresh coriander and chillies to taste.

💡 Chef's tip

Fry the green curry paste in coconut oil for a couple of minutes over medium heat before adding the coconut milk. That is the step that activates all the aromatics.

📝 Our take

Thai green curry is the freshest and most floral of the Thai curries: the green paste contains lemongrass, galangal, kaffir lime, and fresh green chillies. The trick is frying the paste for a few minutes before adding the coconut milk to activate the aromatics. Skip that step and it smells of raw herbs, not curry.

🍷 Wine & food pairing

Very cold Thai Singha beer or an Alsatian Gewürztraminer. The wine's slight sweetness tames the heat.

Suggested wine: Gewürztraminer alsaciano o cerveza Singha tailandesa