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Green Chicken Curry

By Beverley Glock
Authentic Thai green chicken curry - make it using the green curry paste recipe or use a ready made paste.  Home made will taste much better though and you can adjust the amount of chillies in it if you're encouraging…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 tbsp of green curry paste, (or make your own using the Green Curry Paste recipe)
  • 1 tsp of palm sugar
  • 1 jar of aubergines, or alternatively 1 aubergine
  • 2 tbsp of sunflower oil
  • 2 tbsp of fish sauce
  • 1 garlic clove, chopped
  • 200 g of chicken breast, skinned, boned and sliced
  • 400 ml of coconut milk
  • 250 ml of chicken stock
  • 3 kaffir lime leaves

Method

4 steps

  1. Step 1

    Heat the sunflower oil in a wok, add the garlic and cook until just starting to colour, add the curry paste and cook for 2 minutes.

  2. Step 2

    Stir in the chicken slices and cook for 2-3 minutes until covered in the paste and starting to cook. If you are using aubergines as an alternative to Thai pea aubergines, add them to the pan now.

  3. Step 3

    Add the coconut milk, fish sauce, palm sugar, chicken stock and cook for 10 minutes until the chicken is cooked.

  4. Step 4

    Add the pea aubergines (if using) and lime leaves or peel and serve on a bed of noodles or rice.