Khwnajai’ fantastic Green Curry Recipe has to be eaten to be believed, I know because living in Thailand and having eaten a lot of Thai Chicken Green Curry Recipes, I can tell you they often tasted good until I tried her version.

That was the point when I became more critical and realised that not all Thai Green Curries are created equal. Lets start with the sauce, Khwanjai uses several of her special techniques to really bring out the coconut flavour to a point where it balances perfectly with the Spicy Thai Chillies and the Aniseed flavour of the Thai Sweet Basil (did you notice I fluffed my lines in the video?)

The succulent and fleshy Egg plant’s blandness soaks up those flavours, toning them down a little and there’s an underlying hint of Lime provided by the Kaffir Lime Leaves, look out for the tip in the sneak preview below.

The sweet is provided by, the addition of Palm sugar to the recipe and the Spicy is primarily provided by using a good quality Green Curry Paste, and although we didn’t make our own for this recipe, we often do

Sign up for Khwanjai’s Free Thai Cooking Classes an easy start to mastering Thai food, 7 day course which includes this recipe and video tutorial

Here’s a Sneak Preview of The Video Tutorial

Here’s the basic recipe outline and links to some complimentary dishes, to get the full version visit our Thai Chicken Green Curry Recipe

How to Make Chicken Green Curry

Ingredients:
Serves 2
1 Chicken Breast
1 tbs Green Curry Paste
500 ml Coconut Milk
1/2 Cup Sweet Basil Leaves
5 Thai Egg Plants
2 Kaffir Lime Leaves
2 Thai Chillies
2 tbs Fish Sauce
1 tbs Palm Sugar
1 ts Chicken Stock powder

Preparation:
Wash and thinly slice 1 medium/large chicken breast

Slice Chillies

Cut up the Egg plants

Wash and tear off half a cup of Sweet Basil leaves

Tear Kaffir Lime leaves

Cooking:
Turn on high heat pour half the Coconut milk into the wok bring to boil and stir occasionally until it cracks

Add Green Curry Paste and mix in and add Kaffir lime leaves

Add chicken and stir until it is half cooked

Add fish sauce, palm sugar and chicken stock powder stir in well

Add the rest of the coconut milk bring back to boil and simmer for 2-3 minutes

Add the egg plants and simmer for a further 2 minutes

Lastly add the Thai Sweet Basil, stir in a few times and …….

Done!

Serving suggestions:
Thai Curries in general are richly flavoured and so to gain the fullest enjoyment from your meal it is wise to choose a good accompanying dish

This lovely Green Chicken Curry Recipe makes a fantastic centre piece to virtually any Thai banquet as it is richly flavoured with Coconut, Lime, Basil, and of course Chillies but it’s a creamy curry sauce not overly spicy so will contrast and compliment many styles of Thai cooking. Try our Thai Steamed Eggs Recipe (like a soufflé) or perhaps a nice Pork Stuffed Omelette Recipe (savoury, sweet and filling) Want something to chew on? Try our Sweet Chicken Recipe ideal for barbecues, also don’t forget to try our Egg Fried Rice Recipe packed with more top tips on how to cook truly fantastic fried rice

Warmest Regards

Jules & Khwanjai

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