A fragrant and creamy Thai curry that perfectly balances the heat of green chilies with rich peanut butter and coconut milk. This restaurant-quality dish comes together in just 30 minutes for a weeknight dinner that feels special.
Recipe Details
Ingredients
- 600 g boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 3 tbsp Thai green curry paste
- 400 ml coconut milk
- 3 tbsp natural peanut butter
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 100 g green beans, trimmed and halved
- 1 small eggplant, cubed
- 2 tbsp fresh lime juice
- handful fresh Thai basil leaves
- 2 tbsp crushed peanuts
- 1 red chili, thinly sliced
- as needed steamed jasmine rice, for serving
Instructions
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Heat 2 tbsp vegetable oil in a large wok or heavy-bottomed pan over medium-high heat. Add 600 g boneless chicken thighs and cook for 5-6 minutes until lightly browned and cooked through. Remove chicken and set aside.
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In the same pan, add 3 tbsp Thai green curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
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Pour in half of the 400 ml coconut milk and bring to a gentle simmer. Whisk in 3 tbsp natural peanut butter until completely smooth and incorporated.
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Add 2 tbsp fish sauce, 1 tbsp brown sugar, and 2 kaffir lime leaves. Stir well and let simmer for 2-3 minutes.
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Add the remaining 400 ml coconut milk along with 1 red bell pepper, 100 g green beans, and 1 small eggplant. Simmer for 8-10 minutes until vegetables are tender but still have some bite.
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Return the cooked chicken to the pan and stir gently. Cook for another 3-4 minutes until chicken is heated through and flavors have melded.
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Remove from heat and stir in 2 tbsp fresh lime juice. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice as needed.
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Serve immediately over as needed steamed jasmine rice, garnished with handful fresh Thai basil leaves, 2 tbsp crushed peanuts, and 1 red chili.
Tips
Curry Paste Quality: Use a good quality Thai green curry paste for the best flavor. Mae Ploy and Thai Kitchen are reliable brands, but fresh paste from an Asian market will give superior results.
Peanut Butter Choice: Natural peanut butter works best as it doesn't contain added oils or sugars that can interfere with the curry's texture. If using regular peanut butter, reduce the brown sugar slightly.
Vegetable Variations: Traditional vegetables include Thai eggplant and green beans, but you can substitute with zucchini, baby corn, or bamboo shoots. Add harder vegetables first and leafy greens at the very end.
Heat Level: This recipe produces a medium-heat curry. For milder flavor, use only 2 tablespoons of curry paste. For extra heat, add fresh sliced chilies with the vegetables.
Make-Ahead: This curry actually improves in flavor when made a day ahead. Store in the refrigerator and gently reheat, adding a splash of coconut milk if needed to restore the creamy consistency.
Coconut Milk Tip: Don't shake the can before opening. Use the thick cream that separates at the top for frying the curry paste, then add the thinner milk later for the perfect texture.