Chicken Green Curry

Bring a taste of Thai to your home with this authentic green curry dish, loaded with flavor, and perfect for any occasion!
Chicken Green Curry

Serves 4 people
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients
  • 400 g chicken thigh
  • 2½ cups coconut milk
  • 2 Thai eggplant
  • 6 large green chili
  • 1 large red chili
  • 2 leaves Sweet basil (to garnish)
  • 2 chili padi (bird’s eye chili)
  • 2 shallots
  • 4 cloves garlic
  • 1 tsp fresh galangal (blue ginger)
  • 1 stalk lemongrass, sliced
  • ½ tsp kaffir lime rind
  • 2 kaffir lime leaves
  • 1 tsp coriander root, chopped (substitute with coriander stems)
  • 1 tsp coriander seeds, roasted
  • 1 tsp cumin seeds, roasted
  • 1 tsp belacan (shrimp paste)
  • ¼ cup sweet basil leaves
  • 5 white peppercorns
  • 2 Tsp fish sauce
  • 1 Tbsp palm sugar
  • 6 Tbsp Vegetable oil
Chef's Tips
  • For a vegetarian option, replace chicken with tau kwa (firm tofu)
  • For a seafood option, replace chicken with prawns
Method

Make green curry paste

Make green curry paste

Blend green chili, chili padi, shallots, garlic, galangal, lemongrass, ½ tsp kaffir lime rind, chopped coriander root, white peppercorns, roasted coriander seeds, roasted cumin seeds, belacan and blend until smooth.

Add 2 tbsp vegetable oil to achieve a smoother consistency. Set aside.


Fry green curry paste with coconut milk

Fry green curry paste with coconut milk

In a pan on high heat, fry green curry paste for 5 minutes with 4 Tbsp oil, until fragrant.

Fry green curry paste with coconut milk

Add ½ cup of coconut milk and stir for 5 minutes, until you see oil on the surface.


Add chicken and eggplants

Add chicken and eggplants

Slice eggplants into wedges and chicken thighs into bite sized pieces.

Add chicken and fry for 5 minutes, until chicken is cooked.

Add chicken and eggplants

Add eggplants to the pan. After they’re cooked, add 2 cups coconut milk. Simmer on medium-high heat for 3 minutes.

Add chicken and eggplants

Season with 2 tsp fish sauce and 1 Tbsp palm sugar, then bring to a boil. Mix well and remove from heat after 2 minutes.


Garnish and serve

Garnish and serve

Ladle the chicken green curry into serving bowl and garnish with 1 sliced large green chili, 1 sliced large red chili and sweet basil. Serve hot.