Thaï Green Chicken Curry

 Now that green curry paste  isn't a secrets to you,  it's time to put it to use and cook famous green curry chicken.

Green Curry is one of the most classic in Thaï cuisine, it's pretty easy to cook if you have all the asian ingredients. Just in case,  I'm going to give you the equivalents if you cannot find them all .

I chose to cook with meat because I 'm not vegetarian but you can easily replace it and make it with veggies. This dish is known for being very (very) spicy.  If you cant tolerate so much heat, you just need to remove the seeds from the chilli. If this is still too much for you add sugar while cooking. (Fun Fact: Sugar neutralizes the spiciness of the pepper.) 
If it is too late and your mouth is on fire , I just want you to know that water doesn't alleviate the feeling , it will only stir it up ! Eat rice or bread to alleviate. 

Green Thaï Curry

Serves 2


  • 2 Tbsp green curry paste
  • 250 gr sliced chicken breast
  • 2 cup coconut milk
  • 2 eggplants, quartered (you can also use zucchinis)
  • 1/4 cup peas
  • 1/4 cup sliced oinion
  • 1 large red chilli (cut lengthwise and seeded)
  • 2 stemes thaï basil
  • 2 kaffir lime leaves
  • 1 Tbsp fish sauce
  • 1 tsp brown sugar


Heat and reduce 2/3 of the coconut milk over medium heat.
When it's boiling, add green curry paste and stir few minutes until fragrant.
Add sliced chicken breast, cook about 5 minutes. Add the rest of coconut milk and bring to a boil.
Add all of the eggplants, onion and seasoning. Simmer on medium heat until the eggplants are cooked.
Put the thaï basil leaves, kaffir lime leaves and garnish with red chillies. Remove from heat immediately and serve hot with steamed rice.

Bon appétit! Lucie