Thai Green Curry with Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
Curry Paste:
  • 10 Bird-eye chillies, green ones only, seeded and finely chopped
  • 12 medium Serrano chillies, seeded and finely chopped (It might be useful to wear gloves while you're cutting up the chillies to avoid touching your eyes later)
  • 3 medium stalks of lemongrass, outer stems removed, inner stems sliced finely into rounds
  • 1 scant tsp kaffir lime leaves, cut into thin strips
  • 1.3 oz galangal, peeled, chopped
  • ½ tsp cilantro stems, finely chopped
  • 1.7 oz shallots, sliced (about 2 medium shallots)
  • 3.5 oz. garlic, sliced (about 2.5 heads garlic)
  • ½ tsp white pepper
  • 1 tsp coriander
  • ½ tsp cumin
  • 2 tsp salt
  • 1 tsp shrimp paste, wrapped in tin foil and roasted at 450 degrees for 10 minutes (this smells terrible. Do not let that put you off)
For the curry:
  • 2 T neutral oil
  • Curry paste above
  • 1 500 mL can coconut milk (I used Mae Ploy brand)
  • 1 T fish sauce
  • 2 tsp palm sugar
  • 1 lb. chicken breast meat, cut into bite sized pieces
  • About 8 oz. Thai apple eggplants (about 6 smallish ones), cut into quarters.
For the Curry Paste:
  1. Pound the ingredients in a mortar and pestle one at a time in this order: first the chillies, then the lemongrass, galangal, lime leaves and cilantro stems. Then the garlic, and the shallots, and the seasonings, and finally the shrimp paste. You'll end up with about a cup of paste that's fairly moist with a lot of texture.
To Make the Curry:
  1. Heat up a large wok or saute pain with the oil, add the curry paste and cook for a few minutes, stirring.
  2. Skim the creamy part off the top of your coconut milk add to the pan, and cook until the paste is dissolved in the coconut cream. Let it bubble until the oil starts to separate, then add the remainder of the coconut milk, and let it cook until the oil starts to soften again.
  3. Add the fish sauce and sugar, stir to dissolve, then add the chicken and eggplant. Turn the heat down to medium low, cover, and cook, stirring periodically, until the chicken is cooked through and the eggplant is tender.
  4. Serve over Jasmine rice, garnished with Thai basil.
Recipe by The Domestic Front at