I'm going to be upfront with you — this is not an authentic Thai green curry. My mate's Thai grandmother would probably have a few words for me if she saw me reaching for a jar of store-bought curry paste instead of spending an hour and a half pounding one by hand with a mortar and pestle.
But here's the thing: it's a Tuesday night, you've had a long day, the fridge has some chicken and a few sad vegetables in it, and you want something that smells incredible and tastes like you tried way harder than you actually did. That's what this recipe is for.
Thirty minutes. One pot. And your kitchen is going to smell like a Bangkok street stall.
What you'll need
For the curry:
- 500g boneless chicken thighs, sliced into strips
- 1 can (400ml) full-fat coconut milk — don't go light here, the fat is where the flavour lives
- 3–4 tablespoons green curry paste (Maeploy or Ayam are solid choices in Australia)
- 1 cup chicken stock
- 1 tablespoon fish sauce (or soy sauce if you're keeping it vegetarian)
- 1 teaspoon palm sugar or brown sugar
- 1 small eggplant, cut into bite-sized chunks
- 1 red capsicum, sliced into strips
- A handful of snow peas or green beans
- 3–4 kaffir lime leaves, torn (fresh is best, frozen works fine)
- 1 stalk lemongrass, bruised with the back of a knife
To finish:
- Fresh Thai basil (or regular basil in a pinch)
- 1 lime, cut into wedges
- Fresh red chilli, sliced (optional, for those who like it hot)
- Steamed jasmine rice, to serve
From the Wooden Collection kitchen: I make this curry in a heavy-bottomed pan and serve it straight out of one of our acacia wood serving bowls — it keeps the warmth beautifully and looks incredible on the table. The wooden spoon set is what I reach for every time I'm stirring a curry; it won't scratch your pans and feels right in the hand.
Method
Step 1 — Bloom the paste (2 minutes)
Spoon about a third of the coconut milk into a pan over medium-high heat. Let it bubble for a minute until the fat starts to separate — you'll see little pools of oil forming on the surface. That's what you want.
Add the curry paste and stir it into the coconut milk. Fry it for about 2 minutes until it smells absolutely incredible. This step is non-negotiable — frying the paste in coconut fat before adding everything else is the difference between a great curry and a watery, forgettable one.
Step 2 — Cook the chicken (5 minutes)
Add the chicken strips and toss them through the paste until they're coated and starting to turn white on the outside. You're not cooking them through yet, just sealing the outside.
Step 3 — Build the sauce (3 minutes)
Pour in the rest of the coconut milk and the chicken stock. Add the fish sauce, sugar, kaffir lime leaves, and lemongrass. Give it a good stir and bring it to a gentle simmer.
Step 4 — Add the vegetables (8–10 minutes)
Drop in the eggplant first — it needs the most time. After about 4 minutes, add the capsicum and snow peas. Simmer until the vegetables are tender but still have a bit of bite. Nobody wants mushy capsicum.
Step 5 — Taste and adjust
This is the most important step and the one most people skip. Taste the sauce. Does it need more salt? Add a splash of fish sauce. Too salty? A squeeze of lime or a pinch more sugar. The balance you're chasing is salty, sweet, sour, and spicy all at once. You'll know when you've nailed it — every flavour should be present but none should dominate.
Step 6 — Serve
Kill the heat. Tear in a generous handful of Thai basil — it wilts in seconds and fills the whole dish with this incredible peppery, anise-like perfume.
Spoon over jasmine rice. Finish with lime wedges, sliced chilli if you want the heat, and maybe a few extra basil leaves on top.
Jacob's tips
On curry paste: I've tried a lot of them. In Australia, Maeploy (yellow tub) is my go-to — it's got genuine heat and complex flavour. Ayam is a solid second. Avoid the watered-down supermarket own-brands if you can. If you want to go the extra mile, buy a mortar and pestle and make your own paste on a weekend. It freezes beautifully and the difference is night and day.
On coconut milk: Full fat. Always. Ayam is the creamiest brand I've found on Australian shelves. If you use light coconut milk, your curry will taste thin and you'll wonder what went wrong.
On making it your own: This recipe is a framework, not a rulebook. Swap the chicken for prawns (add them in the last 3 minutes), tofu, or just load it up with more vegetables. Sweet potato and pumpkin work brilliantly if you want something heartier — just add them with the eggplant so they get enough time to soften.
On leftovers: This curry is actually better the next day. The flavours deepen overnight in the fridge. Reheat gently, add a splash of water or stock if it's thickened up, and you've got tomorrow's lunch sorted.
Have a go at this one and tag us on Instagram @woodencollection — I'd love to see your version.