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Thai Green Curry

Thai · Spicy · Curry

Thai Green Curry

Bill's version leans hot and herbal: paste fried in coconut cream until the oil splits, then everything else is quick.

Bill O'Hare

Bill O'Hare

4.86 · Master Chef

Time

45 Mins

Skill

Intermediate

Rating

4.9 / 5

The method

  1. 01

    Skim the thick cream off the coconut milk and fry it with the paste until the oil separates and smells sweet.

  2. 02

    Add the chicken and coat it in the paste before any liquid goes in.

  3. 03

    Pour in the rest of the coconut milk, add eggplant, fish sauce, palm sugar and torn lime leaves.

  4. 04

    Simmer 12 minutes — never a hard boil, or the coconut breaks.

  5. 05

    Off heat, stir in thai basil and taste for the salt-sweet-heat balance. Serve with jasmine rice.

Watch it made

Cook-alongs from the chef, plus variations other cooks have filmed in their own kitchens.

0:06Chef

Frying the paste until it splits

Bill O'Hare

"Wait for the oil to separate before anything else joins the pan."