Green Curry Chicken
Prep time
Cook time
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Green Curry with Chicken, Eggplant & Long Beans
Recipe type: Main
Serves: 4
Green Curry
  • 1 cup Coconut Milk
  • 2-3 tablespoon Green Curry Paste * (store bought or homemade)
  • 500g Chicken - cut into pieces
  • ½ cup. small round Green Thai Eggplants, or substitute with 2 long eggplants - cut into bite-size chunks
  • 4 Long Beans - cut into 1 inch long
  • 2 Kaffir Lime Leaves
  • Fish Sauce (nahm bplah) to taste
  • 1 tsp. Palm sugar, or to taste
  • ½ cup fresh Thai Sweet Basil Leaves
  • Slivered chillies, to desired hotness
Green Curry Paste
  • 8-10 fresh Green Chillies - seeded
  • 2 stalks Lemon grass - finely sliced
  • 1 inch Galangal - chopped
  • 1 Onion - chopped
  • 3 cloves Garlic
  • 1 stalk Coriander (roots and stems included) - chopped coarsely
  • 4 black Peppercorns - cracked
  • ½ tablespoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Shrimp Paste / Belacan granules
  • ½ teaspoon Ground Cloves
  • 2 Kafir Lime Leaves
  • ½ teaspoon Salt
  • 1 tablespoon Vegetable Oil
Green Curry
  1. Do stir or shake coconut milk, so that the cream remains on top. Spoon the thick cream into a medium-size pot over medium to high heat. Reduce until smooth and bubbly and until oil begins to separate from the cream.
  2. Add the curry paste and fry in the cream for a few minutes to release the aromas. Then pour in the remaining milk and bring to boil.
  3. Add chicken pieces and simmer 5-10 minutes until chicken is tender before adding the eggplants and long beans. Simmer a few minutes more, add in kaffir lime leaves.
  4. Season to taste with fish sauce and add palm sugar to balance and enhance the spice and herb flavors to your liking. Stir in the basil and chillies (as desired for added hotness) and cook another minute.
  5. Serve hot over plain rice.
Green Curry Paste
  1. Finely ground all the ingredients with a pestle and mortar or blend in an electric blender until smooth. Add a little extra oil if necessary.
Notes from Kasma: * Red curry can be easily made by substituting a red curry paste and cut-up boneless chicken. * For a fabulous roasted duck curry, buy a roasted duck and use it instead of chicken. Toward the end of cooking, skim off the fat that has cooked out of the duck and add two small, firm and still slightly green tomatoes, cut in bite-size wedges.
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