Green Chicken Curry – Thai

I made this dish a couple of nights ago, although it tasted nice, it did not quite taste like it should, especially since I used all the ingredients (and more) that was called for in the original recipe that I referred to from the Family Circle series of cookbooks.

I will have to make a note to make some changes to the ingredients like

  • adding parsley so the curry will look greener
  • increase the number of green chillies used so there is some ‘heat’
  • use less coriander
  • use less kaffir lime leaves
  • use a lighter coconut milk mixture
  • take better quality photos!!!

Ingredients : for 4 persons

700g (about 14 oz) chicken breast, diced or sliced

2 teaspoon salt

400 ml coconut milk

1 tablespoon fish sauce

1 1/2 cups water

4 kaffir lime leaves

small bunch Thai basil (if available)

1 small green brinjal (or eggplant), cut into chunks

Green curry paste:

2-1/2  teaspoon ground coriander or 2 teaspoons crushed coriander seeds

1 teaspoon ground black pepper or 1 teaspoon crushed black pepper seeds

3 fresh green chillies, seeded and membranes removed (see photo below)

1/2″ galangal (Thai ginger)

2 small bunch of fresh coriander (roots, stems, leaves used) chopped roughly

2 cloves garlic

1 lemon grass root (white part only), sliced thinly

2 stalks of spring onion, green & white parts sliced thickly



  • Grind all the curry paste ingredients with 2 tablespoon oil to as fine a paste as possible.
  • Marinade the chicken with 1 teaspoon of salt.
  • Heat pot or saucepan. Add about 2 tablespoon oil & the curry paste when the pot is hot. It is usually best if the oil is allowed to heat up before adding the paste. To test if the oil is heated up, place your palm above the oil (high enough not to get splattered!), if you can feel the heat, it’s ready.
  • Fry the paste till you can smell the spices.
  • Add water and bring to a boil before adding the coconut milk, lime leaves, brinjal & chicken pieces.
  • Boil till the chicken is cooked.
  • Add the other 1-teaspoon of salt, if needed and the fish sauce.
  • Serve topped with basil leaves on white rice.


To remove membranes & seeds from the green chilli : Cut the stalks off the chilli, slice from top to bottom, pull off the membrane (similar to that of the capsicum/bell peppers) and use a spoon to scrape off the seeds. Wear gloves if necessary (I do!)




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