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Thai Green Curry From Scratch | Marion's Kitchen

Name: Thai Green Curry From Scratch | Marion's Kitchen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 400ml (14 fl oz) coconut milk; 400g (14 oz) chicken thigh fillets, thinly sliced; 100g (3.5 oz) sliced bamboo shoots; 8 apple eggplants, quartered*; 1 cup pea eggplants*; 4 fresh makrut lime leaves; 3 dried red chillies (optional); 4 tbsp fish sauce; 30g (1 oz) palm sugar, finely shaved; ½ cup Thai basil leaves; Green curry paste:; 1 tsp coriander seeds; 1 tsp cumin seeds; 5 long green chillies, chopped; 1 small green chillies, chopped; 1 lemongrass stalk, white part bruised and finely chopped; 4cm (1.5 inch) piece of galangal, peeled, roughly chopped; peel of 1 makrut lime, finely sliced; 3 small Asian shallots, peeled, chopped; 4 garlic cloves, chopped; ½ tsp shrimp paste

Prep 10m

Cook 25m

Total 35m

This homemade Thai Green Curry is made from scratch with a delicious green curry paste, tender chicken, and a variety of authentic ingredients. Creamy coconut milk, fresh vegetables, and aromatic spices combine to create a flavorful and hearty dish. Perfect served over steamed rice for a satisfying and comforting meal.