Thai Green Curry with Chicken & Eggplant

Thai Green Curry with Chicken & Eggplant


4 people made this

Use a mortar & pestle to pound herbs to release the flavours or use a food processor.

thaicancook Western Australia, Australia

Serves: 4 

  • For Green Curry Paste
  • 2 stalks lemon grass cut into 1-cm pieces
  • 1 tablespoon sliced galangal
  • 1 teaspoon cumin
  • 1/2 cup chopped fresh coriander root
  • 8 garlic cloves
  • 10 green Thai chillis
  • 10 green jalapenos
  • 1 teaspoon shrimp paste
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon minced kaffir lime rind/ lime rind
  • 2 cups (500 ml) coconut milk
  • 500g boned chicken breast, sliced in pieces
  • 1/4 cup (60 ml) fish sauce
  • 3 tablespoons sugar
  • 1 cup eggplant sliced/cubed
  • 1/2 cup (125 ml) coconut cream
  • 6 fresh kaffir lime leaves. Fresh/dried (optional)
  • 1/4 cup sweet basil leaves
  • red jalapeno for garnish

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
  2. Stir the coconut milk in a large pan ( slow fire ) for 20 minutes. Add green curry paste into the saucepan.
  3. Heat to boiling , add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the eggplant and simmer for 4 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
  4. Serve with Rice or Vermicelli

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