Tuesday, October 13, 2009

Green Curry Chicken

I made some Green Curry Chicken today. Together with some warm steamed rice, it's just the right fix for the cooler weather here in Vancouver these days. I used an authentic ready-made green curry paste imported from Thailand by my Asian grocer in Chinatown. Yummy!

Green Curry Chicken
(Printable Recipe)


2 Pcs Chicken Breast (about 400g) Boneless and Skinless

3 Tbsp Green Curry Paste

3 Fresh Kaffir Lime Leaves, torn
1 Can (400 ml) Coconut Milk
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
200 g Small Eggplants, trimmed
1 Red Chilies, sliced
A handful of Thai Basil Leaves
2 Tbsp Of Peanut Oil or Corn Oil


Cut the chicken into smaller pieces and set aside.

In a medium saucepan, heat the oil on a moderate heat and cook the green curry paste until fragrant.

Then add in the chicken and cook for about 5 minutes. Stir in the coconut milk, fish sauce and palm sugar and bring it to a boil and reduce the heat to simmer.

Add the eggplants and cook for another 5 minutes or until the chicken is cooked. Toss in the chilies and basil leaves and adjust seasoning if necessary. Serve warm.


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  1. Hmmm... Look so nice!
    Did you used eggplants?
    They are very similar to a solanacea from Brasil called jiló (Solanum gilo). They are bitter and green... I just luv jiló!

  2. Thanks Juliana. Yes, I used Thai eggplants.


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