Thai Chicken Green Curry Recipe

Thai Chicken Green Curry


  • 400 g of sliced chicken
  • 200 ml of coconut milk + 150 ml of coconut cream
  • 2 tsps of Thai Green Curry paste
  • 2 bell peppers, red and green
  • 2 baby eggplants
  • 1 cup fresh basil, chopped roughly

(to prepare your own green curry sauce:

How to make Thai Chicken Green Curry

Preparation : 15 min | Cooking : 30 min | Best served with steamed Thai rice

  1. Cut the chicken into small pieces and pre-cook it gently in a pan with drops of oil.

  2. Mix the coconut milk, the coconut cream and the green curry paste in a bowl

  3. Add the peppers and baby eggplants to the chicken and cook for few minutes

  4. Add the sauce to the chicken and cook gently for 10-15 min

  5. Add the basil 5 min before the end (note that you can also add ginger & lemongrass powder)

  • chrisbarr
    chrisbarr says

    Just finished eating this, and it was really great! I couldn't find any coconut cream, so I just substituted more coconut milk and it works just fine. I'm also no a fan of eggplants and I left these out. For those without measuring cups in milliliters/grams: - About 1 pound of chicken - 8/10 of a cup of coconut milk - 6/10 of a cup of coconut cream

  • swimupgood
    swimupgood says

    green curry's one of my favourite types of curry :)

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