Thai green chicken curry

Thai green chicken curry

Dig In!
Mark Roper

Green chicken curry is one of my favourite dishes as it contains those awesome Southeast Asian flavours of lime, ginger, garlic and fish sauce. I often ramp up the lime and ginger as I can’t get enough of them!


Quantity Ingredient
1 tablespoon peanut oil
1 brown onion, cut into wedges
150g small thai green eggplants, trimmed and halved
60g Thai green curry paste
270ml coconut cream
60ml chicken stock
1 tablespoon shaved palm sugar
2 tablespoons fish sauce
1 lime, juiced
600g chicken thigh fillets, cut into 4 pieces
small handful snow peas
1 long green chilli, thinly sliced, to serve
4 kaffir lime leaves, finely shredded
bunch fresh coriander leaves, to serve
steamed rice, to serve


  1. Heat the peanut oil in a large wok over high heat. When hot, add the onion and eggplant and cook, stirring constantly, for 2–3 minutes, until the vegetables are just tender.
  2. Reduce the heat to medium, add the curry paste and cook, stirring constantly, for a further 2 minutes, or until the paste releases its aroma. Add the coconut cream and stock and stir until well combined.
  3. Allow to come to a simmer, stirring occasionally, then add the palm sugar, fish sauce, lime juice and chicken. Bring to a simmer again then reduce the heat to medium–low and cook for 8–10 minutes, until the chicken is almost cooked through, stirring every couple of minutes. Add the snow peas and cook for a further 2 minutes.
  4. Taste for seasoning then serve topped with the chilli, kaffir lirne leaves and coriander. Serve with simple steamed rice.

Brent’s tip:

  • If you can't find Thai eggplants, use a small sliced zucchini instead. Add it when you add the snow peas.
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