How does a creamy, sweet and spicy chicken curry sound to you?

While there are no set rules about what goes in a Thai Green Chicken Curry, the most common combination seems to be chicken, eggplant and snow peas which is what we’ll recommend for you.


  • Coconut milk 
  • Chicken broth
  • Chicken – Thigh is best because it stays juicy even after the requiring simmering time to thicken the sauce
  • Asian (Japanese) Eggplant – brilliant sponge for soaking up the sauce. The small eggplants are ideal because the eggplant is cooked until soft and the skin holds it together.
  • Snow peas
  • Kaffir Lime leaves or lemongrass stalk – it provides a earthy citrus fragrance to the sauce that’s inherent to green curry.
  • Basil
  • Lime juice – just a squeeze, for freshness!


  1. Heat oil in a heavy based skillet or pot over medium high heat.
  2. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly “dries out” – see video. Don’t breath in the fumes!!
  3. Add chicken broth and coconut milk, mix to dissolve paste.
  4. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
  5. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
  6. Add kaffir lime leaves. Mix then bring to simmer.
  7. Add chicken, stir then lower heat to medium so it’s bubbling gently. Cook 7 minutes.
  8. Add eggplants, cook 5 minutes until soft.
  9. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  10. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick – that’s how it’s should be. DO NOT keep simmering – sauce will darken.
  11. Serve curry over jasmine rice with garnishes of choice.

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