Green Chicken Curry


This is a favorite menu for everyone. It is delicious when eating with steamed rice and it is very easy to do.

  • 400g of chicken breast
  • 1 cup of coconut cream
  • 2 ½ cup of coconut milk
  • 4 kaffir lime leaves (rip)
  • 6 green chili (sliced)
  • 6-8 eggplant
  • ½ cup of basil
  • 1 red chili (sliced)
  • 1 ½ tbsp of fish sauce
  • ½ tsp of cumin
  • 2 tsp of palm sugar
  • 2 tsp of salt
  • 2 tbsp of sliced lemongrass
  • ½ tsp of coriander seed
  • 1 tsp of white peppercorns
  • 15 green bird chilies
  • 1 tbsp of minced galangal
  • 1 tsp of skin kaffir lime
  • 5 tbsp of minced coriander
  • 10 garlic clove
  • 3 shallots
  • 1 tsp of shrimp paste
  1. Cut chicken breast in to bite size.
  2. Cut eggplant in quarter and soak in water.
  3. Lightly toast the coriander seeds, cumin seeds and white peppercorns in a try frying pan on low heat until fragrant. 
  4. Place all ingredients in a pestle and mortar. First one add all spices, bird chilies, green chilies, 1 tsp of salt, galangal, lemongrass, skin of kaffir lime, coriander leave, garlic, shallots and shrimp paste. Set aside.
  5.  Heat the wok add the coconut cream and green curry paste. Cook it until an oily sheen appears on the surface of the liquid.
  6. Add chicken to the wok with the kaffir lime leaves, fish sauce and palm sugar. Cook it for 3-4 minutes.
  7. Boil the coconut milk and transfer the mixture stir until boiling then add eggplant and simmer and cook until the chicken and eggplants are tender. 
  8. Add green - red chili and basil. Serve with rice.

Green Chicken Curry :: Cam Location