Thai Green Chicken Curry

The unique consistency of a Thai green curry makes it much thinner than most other East Asian varieties. The main ingredients of the curry paste include plenty of fresh, aromatic Thai herbs and spicy, fresh chillies.
Serves 4
Total Time
50 Minutes
For the curry paste (makes 225g)
A 40g green chilli
3 pinches of salt
20g of finely chopped galangal
20g of finely chopped lemongrass
6 finely chopped Kaffir lime leaves
10 coriander stalks
40g of finely chopped garlic
50g of finely chopped banana shallot
1 lime, zested
2 tsp of coriander seeds, toasted and ground
25g of shrimp paste (optional, leave out for vegetarian and vegan)
For the curry
2 chicken breasts, split the breast lengthways, cut into 4mm thick slices
2 Thai aubergines, cut into 8 wedges
1 red chilli, chopped (add more or less, depending how spicy you like it)
1 green chilli, chopped (add more or less, depending how spicy you like it)
8 Thai sweet basil leaves
150g of green curry paste
500ml of coconut milk
4 tbsp of water
2 tbsp of vegetable oil
25g of palm sugar
5 kaffir lime leavess
A pinch of salt
Step 1

First, make the paste. Put all the fresh ingredients in a food processor then add salt. Blend it until it becomes a smooth paste for 5 minutes, before following with the coriander powder and shrimp paste. (This recipe will keep in a fridge for a week or can be frozen - a good tip is to freeze in an ice cube tray).

Step 2

Next make the curry. Heat a wok over a medium heat, add the oil.

Step 3

When the oil is hot, fry the green curry paste and salt for a few minutes, add the coconut milk.

Step 4

Keep heating and simmer until the oil floats to the top the sauce and turns green in colour.

Step 5

Add the chicken, pea aubergine, Thai aubergine, kaffir lime leaves, red chilli and green chilli stir for a minute, then slowly pour in the coconut milk and water.

Step 6

Reduce the heat, season with the fish sauce, palm sugar and slowly cook for 15 minutes.

Step 7

Remove from the heat and add the Thai sweet basil. Serve in a large bowl.

Recipe courtesy of Busaba Restaurant (@busabaeathai)

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