Thai Green Curry

Thai Green Curry is technically a soup, although in the West is generally serve thicker.

Thai Green Curry

One of the best "curries" in the world
Prep Time 20 minutes
Cook Time 19 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 501 kcal


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


  • 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
  • Add the curry paste and the galagan and cook for about 2 minutes
  • Stir in  the chicken thighs and sear in the curry paste
  • Add the coconut milk and simmer gently for about 8 minutes
  • Stir in the aubergines, the lime leaves, the sugar and the the fish sauce and cook for about 5 minute
  • Garnish with basil leaves and shredded red chillies
Keyword Creen Curry, Thai

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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