Thai Green Curry with Chicken & Brinjal

Thai Green Curry with Chicken & Brinjal


4 people made this

About this recipe: Use a mortar & pestle to pound herbs to release the flavours or use a food processor.


Serves: 4 

  • For Green Curry Paste
  • 2 stalks lemon grass cut into 1-cm pieces
  • 1 tablespoon sliced galangal
  • 1 teaspoon cumin
  • 1/2 cup chopped fresh coriander root
  • 8 garlic cloves
  • 10 hot Thai green chillies
  • 10 mild green chillies
  • 1 teaspoon shrimp paste
  • 1 tablespoon chopped shallot
  • 1/4 teaspoon minced kaffir lime rind/ lime rind
  • 500 ml thin coconut milk
  • 500g boned chicken breast, sliced in pieces
  • 60 ml fish sauce
  • 3 tablespoons sugar
  • 1 brinjal, sliced/cubed
  • 125 ml thick coconut milk
  • 6 fresh kaffir lime leaves
  • 20g Thai basil leaves
  • red chillies for garnish

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
  2. Stir the thin coconut milk in a large saucepan (slow fire) for 20 minutes. Add green curry paste into the saucepan.
  3. Heat to boiling, add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the brinjal and simmer for 4 minutes. Add the thick coconut milk and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red chillies and serve.
  4. Serve with rice.

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Reviews (1)


I put in long beans and peas. These were the only veggies in my fridge. Lovely dish and easy to cook - 17 Jul 2012

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