Cooking Chiangmai
Thai Curry & Soup
Thai Stir-fry & Deep-fry
Thai Salad
Thai Dessert
Green Curry With Chicken
in thai แกงเขียวหวานไก่
Prep time 20 minutes
Cooking time 20 minutes
Serve 3 persons


  • 300 g. boneless, skinless, chicken thighs or chicken breast thinly sliced.
  • 250 g. (1 cup, 8 fl oz) of thick coconut milk.
  • 100 g. (4 tablespoons) green been or small eggplants
  • 2 kaffir lime leaves (torn in half)
  • 6 sweet basil leaves
  • 2-3 tablespoon green curry paste.


  • 2 teaspoons fish sauce.
  • 1 tablespoons palm sugar.
  • 1 tablespoons cooking oil.


  • Heat the oil in a wok add green curry paste and the chicken, kaffir lime leaves stirring constantly. Add 1 cup thin coconut milk (1/2 cup thick coconut milk mix ? cup water)
  • Add small eggplant, fish sauce, palm sugar, reduce the heat and simmer for 15 minutes or until the chicken is tender.
  • Add the rest coconut milk, sweet basil leaves, serve immediately with jasmine rice.
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