Curry Vert Thaïlandais

À propos de cette recette

Thai green curry (kaeng khiao wan gai) is one of Thailand's great curries — fragrant, creamy, gently spiced and deeply aromatic. The sauce is built from green curry paste (green chillies, lemongrass, galangal, shallots, garlic, kaffir lime zest and shrimp paste) fried in the thick part of coconut milk, then diluted with the thin coconut milk and stock, simmered with chicken, small green aubergines (Thai eggplant) and kaffir lime leaves, and finished with a generous handful of Thai basil. Making the paste from scratch produces a significantly fresher and more complex result than using jarred paste, though a good quality paste is an acceptable shortcut. Rooted in the everyday cooking of Thai kitchens, Thai Green Curry (Kaeng Khiao Wan Gai) balances technique and tradition: the chicken thighs, sliced is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken thighs, sliced, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingrédients

Sert 4

• 600 gchicken thighs, sliced
• 800 mlcoconut milk
• 200 gThai round aubergines, quartered
• 6kaffir lime leaves
• 3 tbspfish sauce
• 1 tbsppalm sugar or brown sugar
• large handfulThai basil (horapa)
• 2fresh green chillies, for garnish
• 2 tbspvegetable oil
• 3 tbspgreen curry paste (or 50 g homemade)

Instructions

1. 1

   Fry curry paste

   Open the coconut milk — do not shake. Spoon the thick coconut cream from the top into a wok. Heat over medium-high heat until bubbling and the oil starts to separate, about 3 minutes. Add green curry paste and fry in the coconut cream for 2–3 minutes until fragrant and the paste darkens slightly.

2. 2

   Add chicken

   Add chicken slices and stir to coat in the paste. Cook for 3 minutes.

3. 3

   Add coconut milk and aromatics

   Add the remaining coconut milk, kaffir lime leaves and aubergines. Bring to a gentle simmer.

4. 4

   Season

   Add fish sauce and palm sugar. Taste — it should be savoury, fragrant and subtly sweet. Simmer for 10–12 minutes until chicken is cooked through and aubergines are tender.

5. 5

   Finish and serve

   Remove from heat. Add Thai basil and sliced fresh chillies. Serve immediately with jasmine rice.

Variantes

• •

  Thai green curry with prawns: replace chicken with raw prawns (cook 3–4 minutes).

• •

  Vegetarian green curry: use tofu, aubergine and courgette; replace fish sauce with soy sauce.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

• •

  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Stockage

Keeps in the fridge for 3 days. Reheat gently without boiling. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

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