Basic Green Chicken Curry

Basic Green Chicken Curry


4 people made this

This is a simplified version of a classic green Thai curry using supermarket ingredients. Serve with steamed jasmine rice.


Serves: 6 

  • 4 cups (1 litre) coconut milk
  • 3 tablespoons green curry paste
  • 300g chicken breast, sliced
  • 1 eggplant, cut into cubes
  • 3 kaffir lime leaves
  • 2-3 tablespoons fish sauce
  • 2 large chillies, red or green, sliced
  • 1 cup Thai basil leaves, torn

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Scoop the cream off the top of the coconut milk and simmer cream in a wok until the oil separates. Add the curry paste and fry until fragrant.
  2. Add the chicken to the wok then cook for 1 minute.
  3. Add the eggplant, lime leaves and the remainder of the coconut milk. Simmer until the eggplant are tender; about 10 minutes.
  4. Season with the fish sauce, garnish with chillies and basil and serve.

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