Green Chicken Curry in Coconut Milk

    40 minutes

    A classic fragrant Thai green curry, quick to assemble and cook. Do use kaffir lime leaves if you can find them, they add a delightful citrus note.

    2 people made this

    Serves: 4 

    • 1/4 cup green curry paste
    • 2 (400ml) tins coconut milk
    • 2 fresh kaffir lime leaves, torn
    • 2 tablespoons peanut oil
    • 1 kg boneless skinless chicken thighs, quartered
    • 2 tablespoons fish sauce
    • 2 tablespoons lime juice
    • 1 tablespoon palm sugar, grated
    • 150g pea eggplants, quartered
    • 1 small zucchini, sliced into 5cm strips
    • 1/3 cup Thai basil leaves
    • 1/4 cup coriander, roughly chopped
    • 1 long green chilli, thinly sliced
    • 2 green onions, thinly sliced

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place curry paste in a large saucepan, stir over low heat until fragrant. Add coconut milk and lime leaves; bring to the boil. Reduce heat and simmer, stirring, for five minutes.
    2. Meanwhile, heat oil in a frying pan and cook chicken until just browned. Drain on kitchen towels.
    3. Add chicken to the curry mixture with fish sauce, lime juice, sugar and eggplant then simmer, covered, until the eggplant is tender, about 5 minutes. Add zucchini, basil and coriander then simmer until zucchini is just tender.
    4. Serve curry in bowls sprinkled with sliced chilli and green onions.

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