Chicken and Eggplant Green Curry

Based on 1 rating

15

min

Preparation

25

min

Cook

Med

Difficulty

4

Steps

18

Ingredients

Whip up this traditional Thai-style curry with tender chicken and eggplant - best served with steamed white rice!

Let's start cooking!

Blended curry paste in a blender

Step 1 - Blend the curry paste

  • In a blender, add lemongrass slices, coriander seeds, chopped kaffir lime leaves, coriander leaves, green Thai chilies, galangal, chopped ginger, shallots, garlic, 5 black peppercorns, lime juice, palm sugar and 120 ml water and blend until smooth. Set aside.
Green curry paste in a pan

Step 2 - Boil the curry paste with coconut milk

  • In a pan, heat 60 ml coconut milk over medium heat for 30 seconds.
  • Add the green curry paste and slowly bring to a boil, stirring constantly. Add remaining coconut milk and return to a boil
Chicken in curry mixture in pan

Step 3 - Cook the chicken

  • Add the chicken and cook for 5 minutes, stirring, until the meat is no longer pink
    Substitute chicken with pork or prawns
Eggplants and green beans into pan

Step 4 - Season and cook vegetables

  • Add 4 Tbsp fish sauce, eggplants and green beans and cook for 10 minutes. Remove from heat.

Plate and serve!

Spicy chicken green curry served on a plate

Transfer to serving bowl and serve hot.

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