Green chicken curry recipe

Name: Green chicken curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces; 300 ml (10.6fl oz) chicken stock; 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes; 500 ml (17.6fl oz) coconut milk; 1 drop fish sauce, to taste; 2 -4 kaffir lime leaves; 2 red chillies, diagonally sliced; 1 handful of Thai basil leaves; 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste); 1 tablespoon chopped galangal; 0.5 tablespoon chopped fresh ginger; 2 tablespoons chopped lemon grass; 1 tbsp finely chopped kaffir lime leaves; 1 tbsp chopped coriander roots; 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric; 100 g (3.5oz) chopped red shallots; 6 garlic cloves, chopped; 1 teaspoon shrimp paste (optional); 10 white peppercorns; 0.5 teaspoon coriander seeds, toasted and ground; 0.5 teaspoon cumin seeds, toasted and ground; 1 handful of basil leaves; 1 pinch salt

Servings: persons

1 tbsp vegetable oil
400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces
300 ml (10.6fl oz) chicken stock
15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
500 ml (17.6fl oz) coconut milk
1 drop fish sauce, to taste
2 -4 kaffir lime leaves
2 red chillies, diagonally sliced
1 handful of Thai basil leaves
3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
1 tablespoon chopped galangal
0.5 tablespoon chopped fresh ginger
2 tablespoons chopped lemon grass
1 tbsp finely chopped kaffir lime leaves
1 tbsp chopped coriander roots
1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
100 g (3.5oz) chopped red shallots
6 garlic cloves, chopped
1 teaspoon shrimp paste (optional)
10 white peppercorns
0.5 teaspoon coriander seeds, toasted and ground
0.5 teaspoon cumin seeds, toasted and ground
1 handful of basil leaves
1 pinch salt

1
Place all the spice paste ingredients in a blender and blend to a fine paste.
2
Don't use too much salt as fish sauce is very salty.
3
Heat the oil in a wok and saute the chicken pieces to seal and lightly colour, then remove with a slotted spoon and set aside until required.
4
Add 4 tablespoons of the curry paste to the wok and saute until fragrant, then add the stock, aubergine, chicken and coconut milk.
5
Bring to the boil, then simmer for 10-15 minutes until the chicken and aubergine are cooked.
6
Season with fish sauce, then add the remaining ingredients.
7
Bring to a simmer, then serve with rice.
8
You can garnish with finely sliced red chillies and a few leaves of basil.

944

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tbsp vegetable oil, 400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces, 300 ml (10.6fl oz) chicken stock, 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes, and more.

Yes, Green chicken curry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!