Green Curry

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Bring a taste of Thai to your home with this green curry dish, loaded with flavor, and perfect for any day!

Let's start cooking!

Blended curry paste

Step 1 - Make green curry paste

  • In a blender, blend sliced chicken thighs and green chili, chili padi, shallots, garlic, galangal, lemongrass, kaffir lime rind, chopped coriander root, white peppercorns, roasted coriander seeds, roasted cumin seeds, 1 tsp salt and belacan until smooth.

  • Add vegetable oil to achieve a smoother consistency if necessary. Set aside.

Sliced chicken thighs

Step 2 - Slice eggplants and chicken thighs

  • Slice eggplants into wedges and chicken thighs into bite sized pieces. Set aside.
Coconut milk added to green curry paste

Step 3 - Fry green curry paste with coconut milk

  • In a pan on high heat, fry green curry paste for 5 minutes,until fragrant.

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

Green curry with chicken and eggplants

Step 4 - Add chicken pieces, eggplants and season

  • Once oil surfaces, add chicken and fry for 5 minutes, until chicken is cooked.

  • Add 2 cups coconut milk and eggplants. Simmer on medium-high heat for 5 minutes, until eggplants are cooked.

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

Garnish and serve!

Green curry with red chili in a bowl

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

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