Curries are an essential part of Thai cuisine, the green type being one of its most famous and sought-after dishes (red and yellow curries also have an important place within the Thai tradition). Green curries have a vibrant hue thanks to the additions of Thai basil, cilantro, and makrut lime leaf and peel.

Green curry is usually made with chicken or beef, but also with fish dumplings. Our recipe uses the classic addition of chicken and has all the easy instructions to make the curry paste from scratch, combining an assortment of fresh and dried herbs with fish sauce and coconut milk in a food processor. For a perfect dish, be mindful of cutting the chicken in smaller pieces so the meat can be cooked thoroughly and soak up all of the flavors.

A perfect balance of salty, spicy, sweet, and sour, this aromatic Thai green curry is beautiful over jasmine rice, or for a fiber-rich dish, use steamed quinoa instead.