Basic Green Chicken Curry

    40 minutes

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

    5 people made this

    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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