Thai Green Curry

Traditional Thai Green Chicken Curry

 Oh boy this was delicious! 

Oh boy this was delicious! 

Our Mummy Life was just in Thailand & I absolutely LOVED learning all the traditional dishes. Here im going to share one of my fav with you; I myself learnt things I didn't know, like when to mix in the curry paste. It is so easy to put whatever vegetables you want in this dish - just follow the basics with the rest of the ingredients 

(Feeds approx. 4 adults)

Ingredients:

  • Green curry paste
  • 1 red chilli  (fresh, seeds removed see pic below)
  • Baby fragrant eggplants OR Green Beans (baby corn work well too, or whatever veg you have will do!)
  • Chicken breasts sliced
  • Coconut Milk approx. 350ml (Use more if too spicy)
  • Fresh Basil Leaves
  • 1 tsp Salt
  • 1 tsp Sugar
 Simple ingredients

Simple ingredients

 Be sure to remove those seed & inner bits of the fresh chilli

Be sure to remove those seed & inner bits of the fresh chilli

Method:

  • Boil ¼ cup coconut milk then add 2 tbl spoon green curry paste – this creates the paste to get the flavors going
  • Add another cup of coconut milk, bring to boil & add 1 tsp salt & sugar
  • Add the rest of the green curry paste (A little less if you wish to have low spice)
  • Add chicken & eggplant (or beans) & boil till chicken cooked approx 15 min
  • Once chicken is cooked, Taste & add more coconut milk if too spicy
  • At end, add the fresh Basil leaves & fresh chili
  • Serve on bed of sticky rice (or simple basmati fine too) 
  • Leftover are even better the next day (store in fridge for up to 3 days)*

Feel free to leave a comment below, id love to hear from you

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Claire x