Thai Green Chicken Curry
A good green curry comes down to the paste, so use a proper one rather than a watered-down supermarket jar. Cooking it in oil first before any liquid goes in is what actually releases its flavour.
Eggplant goes in with the chicken so it has time to soften and soak up the sauce, while the snow peas go in right at the end to keep their crunch and colour instead of turning grey and limp.
Five containers of something properly fragrant, and it holds up just as well reheated as it does the day you make it.
Thai Green Chicken Curry
GREEN CURRY Ā· CHICKEN Ā· MEAL PREP Ā· MEDIUM
Real curry paste makes all the difference
Cooking the curry paste in oil before the coconut milk goes in releases the aromatics properly, giving you a much more fragrant base than just stirring it straight into liquid.
Timing the vegetables separately, eggplant early and snow peas late, means everything ends up cooked exactly right instead of one being mushy while the other's still raw.
It's the kind of curry that tastes like it took a lot more effort than 50 minutes, and it's just as good reheated the next day.
Thai Green Chicken Curry Meal Prep
Ingredients
Protein
- 1 kg Chicken Thigh, Boneless & Skinless Diced
- Salt & Pepper
Curry Base
- 30 ml Neutral Oil
- 60 g Thai Green Curry Paste Maesri Brand Recommended
- 3 Garlic Cloves Grated
- 10 g Ginger Grated
- 15 g Lemongrass Paste
Curry Sauce
- 400 ml Coconut Milk
- 375 ml Chicken Stock
- 30 ml Fish Sauce
- 5 g White Sugar
- 4 Lime Leaves Torn
Vegetables
- 1 Eggplant (Aubergine) Diced
- 250 g Snow Peas (Mangetout) Trimmed
Rice
- 300 g Jasmine Rice Washed
- 550 ml Cold Water
- Salt To Taste
Serving
- Lime Wedges
- Coriander (Cilantro) Picked
- Crispy Fried Shallots Optional
- Fresh Chilli Sliced
Method
- Rinse the jasmine rice under cold water until it runs clear. Add to a saucepan with the water and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat and cook for 12 minutes. Remove from the heat and rest, covered, until ready to portion.
- Season the chicken lightly with salt and pepper. Heat a large pot over medium heat, then add the neutral oil. Add the curry paste, garlic, ginger and lemongrass paste and cook for 1-2 minutes until fragrant and the oils begin to release.
- Pour in the coconut milk and chicken stock, stirring until smooth. Add the fish sauce, sugar and lime leaves. Bring to a gentle simmer and cook for 3-4 minutes to allow the flavours to develop.
- Add the chicken and eggplant and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through, reaching an internal temperature of 74Ā°C (165Ā°F), and the eggplant is tender and has absorbed the sauce.
- Add the snow peas and cook for a further 1-2 minutes until just tender but still bright. Taste and adjust seasoning if needed.
- Divide the rice evenly between five containers, then spoon the curry over the top, ensuring each has a good balance of sauce, chicken and vegetables. Allow to cool completely before sealing and storing.
- Finish with lime wedges, fresh herbs and optional garnishes when serving.
Why does the curry paste brand matter?ā
Quality varies a lot between brands. Maesri is recommended here because it's authentic and consistently flavourful, but any good quality Thai brand will work better than a mild, watered-down supermarket version.
Can I use a different vegetable instead of eggplant?ā
Yes, zucchini or baby corn both work well. Just adjust the cooking time since eggplant needs longer than most vegetables to properly soften.
Can I adjust the spice level?ā
Yes, use less curry paste for a milder curry or add a bit more for extra heat. Start with less than you think, you can always add more, but it's harder to tone it down once it's in.
What if I can't find lime leaves?ā
Leave them out, the curry will still work fine without them. A strip of lime zest added toward the end is a reasonable substitute if you want something in that direction.
