Thai Green Curry with Chicken

Tender chicken cooked in fragrant green curry paste, creamy coconut milk, Thai eggplants, chilli and sweet basil.

Recipe Details

• Course: Main Course
• Cuisine: Thai
• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy
• Tags: Thai, Green Curry, Chicken, Coconut Milk, Spicy, Curry, Main Course

Ingredients

For the Curry

• 350g chicken breast, sliced
• 125g apple eggplant
• 125g pea eggplant
• 1 red chilli, sliced
• 1 green chilli, sliced
• 3 tbsp vegetable oil

Seasoning

• 1 packet green curry paste
• 225ml coconut milk
• 5 kaffir lime leaves, stems removed
• 2 tsp palm sugar
• 1 tsp fish sauce
• 25g Thai sweet basil

Alternative

• Replace the apple and pea eggplants with 132g bamboo shoots if preferred.

Method

1. Fry the Curry Paste

Heat the oil in a wok over medium-high heat.

Add the green curry paste and stir-fry until it begins to sizzle and becomes fragrant.

2. Add the Coconut Milk

Shake the coconut milk well before opening.

Pour 225ml into the wok and stir well to combine with the curry paste.

Reduce the heat to low.

3. Cook the Chicken

Add the sliced chicken and increase the heat to medium.

Cook until the chicken is almost cooked through.

4. Add the Vegetables

Add the apple eggplant and pea eggplant, or bamboo shoots if using as an alternative.

Add the kaffir lime leaves, red chilli and green chilli.

Continue cooking until the chicken and vegetables are fully cooked.

5. Season

Add the palm sugar and fish sauce.

Stir well to combine, then turn off the heat.

6. Finish with Basil

Add the Thai sweet basil and gently stir through the curry.

Serve hot with steamed jasmine rice.

Notes

• Adjust the heat: Adjust the amount of chilli according to your preferred level of heat.
• Vegetable alternative: Thai eggplants can be replaced with bamboo shoots for a different texture.
• Add the basil last: Add the basil after turning off the heat to retain its fresh aroma.
• Serving suggestion: Serve immediately with steamed jasmine rice.