Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry

Preparation Time:  15 minutes

Cooking: 20 minutes

Serve: 4




1.    Start to cook the rice, so that it will be cooked in 15-20 minutes

2.    Heat the coconut milk until it begins to have an oily sheen, then add the green curry paste and stir or whisk well, so that the paste has dissolved

3.    Add the chicken, eggplant, chicken stock, kaffir lime leaves, fish sauce and sugar

4.    Bring to the boil and simmer until the chicken and eggplant are cooked

5.    Adjust the consistency with the stock (if necessary). Then place in a dish and top with the basil and chilli

6.    Other vegetables can be substituted if a vegetable curry is required


500 grams of trimmed and sliced chicken thighs

1 400 gram of coconut cream

2 tbs. green curry paste (less if you want)

50 grams of medium diced eggplant

4 stemmed and torn kaffir lime leaves

2 tsp. of white palm sugar

1 Lt of chicken stock (use ½ for jasmine rice)

2 tsp of fish sauce

4 seeded and chopped Birdseye chilli’s

10 large thinly sliced Thai or local basil leave

500 grams of Jasmin rice (using 1.2 of the chicken stock