Thai Green Curry (Chicken)


This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. Serve this dish accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot), stir-fry or steamed vegetables and of course steamed jasmine rice.


Serves: 2 people


  • 2-3 Tblsp. ready-made green curry paste or homemade green curry paste
  • 1/2 cup (120 grams) boneless chicken breast, diagonally sliced, 1/2" thick
  • 1 1/2 cup coconut cream
  • 1 cup coconut milk
  • 1/2 cup (80 grams) Thai eggplant (apple eggplant)
  • 2 kaffir lime leaves, shredded
  • 1 fresh green chillis, diagonally sliced
  • 1/4 cup fresh sweet basil leaves

Seasoning Sauce ingredients

  • 3 Tablespoons fish sauce
  • 1 Tablespoon palm sugar

Cooking Instructions

  1. In a wok, heat coconut cream over a medium heat until boiling. Add green curry paste and stir well over a low heat for about 10-15 minutes or until just glossy.
  2. Add chicken and boil for another 5 minutes.
  3. Add seasoning sauce and coconut milk and bring to a boil. Add baby eggplants and continuing cooking for another few minutes until cooked through.
  4. Add kaffir lime leaves, sweet basil leaves, and fresh green chilies. Remove from the heat. Spoon into a serving bowl. Garnish with sweet basil and fresh green chilies.

Cooking Notes

Use only the lower part of the lemongrass. For the kaffir lime rind use only the green part as the white part is bitter. If available use all part of the coriander from root to leaves or substitute with just the tops. To make baby eggplants green, add to the curry and press the eggplants into the curry with a ladle. Do the same with the kaffir lime leaves and sweet basil leaves.