แกงเขียวหวาน (Thai Green Curry)

Creamy, fragrant Thai green curry with a punchy herb-and-chili aroma and a silky coconut sauce that clings to every bite.

Ingredients

• 2 tbsp neutral oil
• 3–4 tbsp Thai green curry paste
• 400 ml (1 can) coconut milk
• 250 ml (1 cup) water
• 500 g chicken thigh, bite-size pieces *(or tofu/vegetables)*
• 1–2 tbsp fish sauce *(or soy sauce if needed)*
• 1–2 tsp sugar
• 1 small eggplant, diced *(optional but classic)*
• 1 cup green beans, cut into 4 cm pieces *(optional)*
• 1 red chili, thinly sliced *(optional garnish)*
• 1 handful Thai basil *(or regular basil)*
• 1–2 tsp lime juice *(to finish; optional but recommended)*
• Steamed jasmine rice, to serve

Method

• 1

  Step 1: Fry the curry paste

  Heat oil in a wok or saucepan over medium-high heat. Add green curry paste and cook, stirring constantly, until fragrant and slightly darker, about 1–2 minutes. *You’re looking for the paste to “split” a little as it fries—this builds depth.*

• 2

  Step 2: Crack in the coconut

  Add about 1/3 of the coconut milk and stir well. Simmer 2–3 minutes until glossy and thick, with oil lightly separating on the surface.

• 3

  Step 3: Simmer the curry sauce

  Pour in remaining coconut milk and the water. Bring to a gentle simmer (not a hard boil) for 2 minutes.

• 4

  Step 4: Cook the chicken

  Add chicken pieces and simmer 6–8 minutes, stirring occasionally, until just cooked through. *Chicken thigh stays juicy—pull a piece out and cut it to check; it should be opaque with clear juices.*

• 5

  Step 5: Add vegetables

  Add eggplant and green beans (if using). Simmer 4–6 minutes until the eggplant is tender but not mushy and the beans are crisp-tender.

• 6

  Step 6: Season to balance

  Stir in fish sauce and sugar. Taste and adjust: add more fish sauce for salt/umami, sugar to round heat, and a splash of water if you want it looser.

• 7

  Step 7: Finish with basil and lime

  Turn off heat. Stir in Thai basil and lime juice. Let sit 1 minute so the basil perfumes the curry.

• 8

  Step 8: Serve

  Ladle over hot jasmine rice. Top with sliced red chili if you like.

Tips

• **Best texture (coconut “crack”)**: Frying the paste in a little coconut milk first makes the curry taste more restaurant-style.
• **Protein swaps**: Shrimp (add in the last 3–4 minutes), tofu (gentle simmer), or mixed vegetables.
• **Heat control**: Use less curry paste for milder curry; add a little more for stronger flavor (the coconut milk will mellow it).
• **Make-ahead/storage**: Keeps 3 days in the fridge. Reheat gently (don’t hard-boil or the coconut can split).
• **What to serve with**: Jasmine rice is classic; a simple cucumber salad on the side is great for cooling contrast.

Nutrition (per serving, estimate)