Thai Green Curry

Thai Green Curry is technically a soup, although in the West is generally serve thicker.
[ingredients title=”Ingredients”]

  • 2 or 3 Tablespoons Green Curry Paste
  • 350 g Skinless Chicken Thigh
  • 350 g Thai Aubergines (or Mini Courgettes, Romanesco Broccoli, Baby Corn)
  • 1 Can of Coconut Milk
  • 2½ Tablespoon Fish Sauce
  • 1 Tablespoon Palm Sugar
  • 50 g Galagan (or 30 g Ginger) finely julienned
  • 3 Kaffir Lime Leaves


[directions title=”Directions”]

thai green curry
  1. Put two tablespoon of coconut cream (some will have form at the top of the can) in a saucepan on medium heath and simmer until it separates
  2. Add the curry paste and the galagan and cook for about 2 minutes
  3. Stir in  the chicken thighs and sear in the curry paste
  4. Add the coconut milk and simmer gently for about 8 minutes
  5. Stir in the aubergines, the lime leaves, the sugar and the the fish sauce and cook for about 5 minute
  6. Garnish with basil leaves and shredded red chillies



If you use shop bought curry paste or a previosly frozen home made paste use 2 tablespoons, if you use a fresh one use 3.

Home made curry paste does not have the stabilisers present in all the shop bought ones, so, sometimes, the soup will appear a bit “foamy”


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