Chicken simmered in a creamy, spicy green curry made with coconut milk and Thai basil — a fast, aromatic classic from Thai cuisine.

خطوات التحضير

In a deep pan, heat the thick cream that rises to the top of the coconut milk, add the green curry paste, and fry for 2 minutes until fragrant.

Add the sliced chicken and stir to coat well in the paste until it starts to change color.

Pour in the remaining coconut milk, stir well, and bring to a boil over medium heat.

Add the eggplant, bell pepper, and kaffir lime leaves, and simmer for 12-15 minutes until the chicken and vegetables are cooked through.

Stir in the fish sauce and sugar, taste, and adjust the balance of salty, sweet, and spicy to your liking.

Remove from heat and stir in the Thai basil leaves at the last moment to preserve their flavor and color.

Serve the curry hot with steamed white rice, garnished with sliced red chilies if desired.

نصيحة

Use the thick cream from the top of the coconut milk can to fry the curry paste first — this greatly enhances flavor compared to adding all the milk at once. Add the basil leaves only at the very end, since prolonged cooking causes them to lose their distinctive aromatic flavor.

Green curry (kaeng khiao wan) is one of Thailand's most iconic curries, getting its signature green color from a paste of green chilies blended with cilantro, kaffir lime, Thai basil, garlic, and lemongrass. It's considered spicier than Thailand's red or yellow curries.

The dish relies on coconut milk for its rich, creamy texture, simmering chicken alongside small Thai eggplants, sweet peppers, and kaffir lime leaves, creating a balance between heat, sweetness, and a light tang.

Green curry is typically served with steamed white rice that soaks up the rich sauce — a dish that comes together relatively quickly yet delivers the complex layered flavors Thai cuisine is known for.