Thai green curry with chicken ( serve 4).

You can cook the green curry the same way as the red curry recipe  but I prefer the curry to retain it's green chili flavour  so I avoid the frying step and add it straight into the coconut milk. I used chicken thigh instead of chicken breast because the chicken thigh is way more flavorful and it absorbs the curry nicely.

Thai Gold is excellent for Thai cooking from SuperValu.  

  • 5 boneless chicken thighs or  2 chicken breasts.
  • 1 and 1/2 table spoons Thai green curry paste.
  • 1 cup mixed red and yellow peepers.
  • 1/2 aubergine.
  • 2 cans of 400 ml coconut milk
  • 5 sprigs basil leaves.
  • 4 baby sweet corns.
  • 10 baby button mushrooms.
  •  5 lime kaffir leaves ( optional).
  •  Few red grapes.
  • Palm sugar and fish sauce to taste (I used the palm sugar from Tesco. You can find Thai palm sugar in block from Asian shop and this in one of the key ingredients for Thai curry ).


  1. Chop the vegetable into bite size.
  2. Thinly cut the chicken into bite size. 
  3. In a hot frying pan add 3 table spoons coconut milk and 3 teaspoons green curry paste. Cook in low heat and mix well until smooth, bubbly and oil begins to separate from the cream. Add in lime leafs, 2 table spoons palm sugar and 2 table spoons fish sauce. Mix well together. 
  4. Add the chicken, mix well and add in the remaining of the coconut milk. Bring to boil again and cook for 3 to 4 minutes in medium heat until the chicken is well cooked. Add all the sweet corn, peppers, aubergines and mushrooms. Bring to boil again and cook for 1 minute to make the veggies turn slightly soft. 
  5. Add in basil and chopped grapes right before turning off the heat. 
  6. Serve with steamed rice.

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