How I figured out Weeknight Thai green curry

Every attempt, what changed, and how it turned out — captured live in RecipePo.

1. 1
   Attempt #1

   2/5

   Quick weeknight version with jarred paste — measuring the baseline.

   Flat. Coconut milk tasted boiled, paste was harsh and one-note. Needed acid and herbs badly.

   Ingredients

   • 2tbspstore-bought green curry paste
   • 400mlcoconut milk
   • 500gchicken thighs, sliced
   • 1red pepper, sliced
   • 1tbspfish sauce
   • 1tspsugar

   Method

   1. Fry the paste in a splash of oil, add chicken and brown. 2. Pour in coconut milk and peppers, simmer 12 min. 3. Season with fish sauce and sugar.

2. 2
   Attempt #2

   4/5

   Cracked the coconut milk to bloom the paste, added lime leaves, eggplant and Thai basil, switched to palm sugar.

   Massive jump. Aromatic, glossy sauce. Still slightly one-note on heat — could use chilli + acid at the end.

   Ingredients

   • 3tbspgreen curry paste
   • 400mlfull-fat coconut milk
   • 500gchicken thighs, bite-size
   • 150gThai eggplant, quartered
   • 4makrut lime leaves, torn
   • 1tbspfish sauce
   • 1tbsppalm sugar
   • 1handfulThai basil

   Method

   1. Crack the coconut milk: simmer the thick top of the can with the paste for 4–5 min until oil splits out and the kitchen smells fragrant. 2. Add chicken, stir to coat, then pour in the rest of the coconut milk with the lime leaves and eggplant. Simmer 10 min. 3. Season with fish sauce and palm sugar, finish with Thai basil off the heat.

3. 3
   Attempt #3

   5/5The one that worked

   Added lemongrass and fresh chilli for layered heat, finished with lime juice off the heat, and added the eggplant later so it stays tender.

   Restaurant-good. Salty, sweet, sour and herbal all sing. 20 min hands-on time start to finish.

   Ingredients

   • 3tbspgreen curry paste (homemade or Mae Ploy)
   • 400mlfull-fat coconut milk, unshaken
   • 500gchicken thighs, bite-size
   • 150gThai eggplant, quartered
   • 6makrut lime leaves, torn
   • 1stalklemongrass, bruised
   • 2green bird's-eye chillies, slit
   • 1.5tbspfish sauce
   • 1tbsppalm sugar
   • 1tsplime juice
   • 1handfulThai basil
   • jasmine rice, to serve

   Method

   1. Spoon the thick coconut cream from the top of the can into a wok over medium heat. Simmer 3–4 minutes, stirring, until it splits and a slick of green oil pools at the edges. 2. Stir in the curry paste and fry for 2 minutes more — this is where the smell turns from raw to roasted. 3. Add chicken in a single layer, toss to coat, then pour in the remaining coconut milk, lime leaves, lemongrass and chillies. Simmer 8 min. 4. Add the eggplant and cook 4 more minutes until just tender. 5. Season off the heat with fish sauce, palm sugar and a squeeze of lime — taste and adjust until salty/sweet/sour are all loud. 6. Tear in Thai basil, lid on for 30 seconds, then serve over jasmine rice.