Green Curry with Chicken

    25 minutes

    I learned this green curry recipe while on holiday in Thailand. You can make it vegetarian by substituting tofu for the chicken and soy sauce for the fish sauce.


    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 3 tablespoons vegetable oil
    • 1 tablespoon Thai green curry paste
    • 200g chicken breast, diced
    • 2 cups coconut milk
    • 2 Asian eggplants, cut into large cubes
    • 10 baby corns, cut in half
    • 2 tablespoons fish sauce
    • 1 teaspoon sugar
    • 10 leaves Thai basil
    • 2 kaffir lime leaves, stems removed
    • 1 red Thai chilli, finely sliced

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a wok over low heat. Add the green curry paste and stir until fragrant.
    2. Add chicken and 1/2 cup of coconut milk and simmer, stirring constantly, until the chicken is cooked through. Add the remaining coconut milk and bring to a boil. Add the eggplant and baby corn and simmer until the eggplant is soft.
    3. Season to taste with fish sauce and sugar. Stir in the basil, kaffir lime leaves and chilli (the lime leaves are for flavour, not to be eaten). Serve with rice.

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