Thai Green Curry
A coconut green curry with chicken, eggplant, bamboo shoots, basil, and fragrant paste.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Fry curry paste in thick coconut milk.
- 2
Add chicken and cook until opaque.
- 3
Simmer with vegetables, fish sauce, and sugar.
- 4
Fold in Thai basil before serving.
Cook notes
Tips
Frying curry paste wakes up the aromatics.
Add basil after turning off the heat.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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