Thai Green Curry Chicken

Name: Thai Green Curry Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600g, sliced Chicken Thigh Fillets; 3 tbsp Mae Ploy Green Curry Paste; 400ml (1 can) Coconut Milk; 2 tbsp Fish Sauce; 2 small, quartered Aubergine; 1 tbsp Coconut Oil; 3 cloves Garlic; 1 tsp Ginger; 2 cups, cooked Jasmine Rice; handful Thai Basil; 4 leaves Kaffir Lime Leaves

Fragrant coconut milk curry with green curry paste, aubergine, and basil. Ready in 30 minutes.

30 minServes 49 items at TheShop.mu

Ingredients

Chicken Thigh FilletsTheShop.mu
600g, sliced
Mae Ploy Green Curry PasteTheShop.mu
3 tbsp
Coconut MilkTheShop.mu
400ml (1 can)
Fish SauceTheShop.mu
2 tbsp
AubergineTheShop.mu
2 small, quartered
Coconut OilTheShop.mu
1 tbsp
GarlicTheShop.mu
3 cloves
GingerTheShop.mu
1 tsp
Jasmine RiceTheShop.mu
2 cups, cooked
Thai Basil
handful
Kaffir Lime Leaves
4 leaves

👨‍🍳How to cook

1
Heat coconut oil in a wok. Fry green curry paste 2 min until fragrant.
2
Add chicken; stir-fry 3 min. Pour in coconut milk and 100ml water.
3
Add aubergine, fish sauce, garlic, ginger, and lime leaves. Simmer 12 min.
4
Taste and adjust: more fish sauce for saltiness, a pinch of sugar for balance.
5
Stir in fresh basil at the last moment — it wilts immediately.
6
Serve over jasmine rice.

Chef's Tip

Use the thick cream from the top of the coconut milk can to 'fry' the paste — gives a richer base.

Start Cooking