Thai Green Curry With Chicken

Thai Green Curry With Chicken


2 Pcs Chicken Breast (about 350grams) Boneless & Skinless
, cut into bite-size pieces
1 Tbsp Peanut Oil
3 Tbsp Green Curry Paste

1 Box (500 ml) Coconut Milk
¼ to ½ Cup Water
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
3 Fresh Kaffir Lime Leaves, torn
½ Cup Thai Baby Eggplants, trimmed
4 Green or Yellow Color Thai Eggplants, trimmed & quartered
A handful of Thai Basil Leaves
2 Red Chilies, sliced


Heat the oil in a saucepan or wok over moderate heat. Add the green curry paste and stir, cooking about 4 to 5 minutes until fragrant. Then add about 1 cup of coconut milk, reduce the heat and simmer until the oil surfaces, about 8 to 10 minutes.

Add in the chicken, remainder coconut milk, water, eggplants, and season fish sauce and palm sugar. Then bring it to a boil and when the chicken are cooked and eggplants are tender, stir in the lime leaves, chilies, and basil. Stir and mix well. Serve immediately with some steamed rice.


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