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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.


  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.

  3. Mind sharing what's the brand of green curry paste you used?

    1. Sorry, I can't remember the brand of the green curry paste. However, I do have a recipe for Thai Green Curry Paste;


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