Green Curry Recipe

Green Curry


  • 200 grams of chicken thighs. 
  • 300ml coconut milk 
  • Green curry sauce 
  • 200 grams of eggplant 
  • Baby corn, green beans 
  • Kaffir lime leaves 
  • Herbs: basil, fresh chili or some paprika 



  1.  Wash throughout chicken thighs with salt under water 
  2.  Slightly stir-fry chicken thigh with garlic to firm skin and enhance flavor
  3.  Boil 200ml of fresh coconut milk, and add green curry sauce
  4.  Adjust the heat lower than the original and cook until you get a thick mixture, then add the chicken thigh. Stir the chicken well to mix with the broth in the pot, about 5-7 minutes, the meat is cooked.
  5.  When the chicken is soft, proceed to add the remaining 100ml of coconut milk to the pot. Boil until simmer then add eggplant, baby corn and green beans to cook. 
  6.  Add 2 teaspoons of sugar and 1 teaspoon of fish sauce, ½ teaspoon of chili powder (or chopped fresh chili) and basil leaves, stir well and turn off the heat.

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