Thai Green Chicken Curry with Basil

By Dixie Elliott

Thai Green Chicken Curry with Basil
Thai Green Chicken Curry with Basil recipe, brought to you by MiNDFOOD.

Basil, a staple in Indian, Italian and Thai cooking, has long been considered the ‘king of herbs’. In the warmer months basil is in abundance and at its best.

Serves 4

2 tsp vegetable oil

4 eschallots, finely sliced

400g can coconut milk

¼ cup green curry paste

1kg chicken thigh fillets, cut into 3cm cubes

6 kaffir lime leaves, finely shredded

227g can sliced water chestnuts, drained

1 cup Thai pea eggplants (optional), if available

150g snow peas, trimmed

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar or brown sugar

1 cup Thai basil leaves

Steamed jasmine rice, to serve

1 Heat a wok over a high heat. When hot add oil and swirl around wok. Add eschallots and stir fry for 1 minute or until soft. Add 1/3 of coconut milk and curry paste, and stir fry for 1 minute.

2 Add chicken thigh, remaining coconut milk and 1/3 cup water. Bring to the boil. Reduce heat and simmer for 8 minutes or until chicken is cooked through. Add kaffir lime leaves, water chestnuts and eggplants. Stir until well combined. Simmer for 3 minutes. Add snow peas, fish sauce, lime juice, palm sugar and half the basil leaves. Cook for 1-2 minutes or until snow peas are just tender.

3 Spoon rice into bowls. Top with curry and remaining basil leaves.


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