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Thai green chicken curry

One of the most popular Thai dishes. Chicken in a spicy sauce with a subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.


1 eggplant (pelled and diced)
2 T cooking oil (nut oil)
1 t curry paste (or to taste, Thai green curry paste)
1 t garlic (minced)
1 c green beans (washed and trimmed)
  salt (or to taste)
4 scallion (sliced, green onions or spring onions)
1 1⁄2 c coconut milk
1 lb chicken (skinless and deboned chicken meat, diced)
3 T basil (finely chopped leaves, Thai basil)


  1. Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
  2. Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute.
  3. Now we add the chicken and we continue cooking for 2-3 minutes more, until the chicken has bowned.
  4. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring occasionally.
  5. Add the rest of the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
  6. Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.
Total time
45 minutes
Cooking time
Preparation time
4 servings


Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.

The green curry paste has been measured for a very mild curry. Increase the amount to taste for a hotter dish.

Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.


Thai cuisine.

Serve with long grain rice.

moderate, poultry
main course, dinner
Thai food recipes
Food in Asia