Green Chicken Curry


Preparation info

  • Difficulty


  • Serves


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


Curry Paste (Makes 10 Portions)

  • 500 g green bird’s eye chili
  • 500 g shallots, thinly sliced
  • 500 g garlic, thinly sliced
  • 200 g galangal, thinly sliced
  • 400 g lemon grass, thinly sliced
  • 120 g shrimp paste
  • 100 g kaffir lime fruit skin

Chicken Curry

  • 1 litre coconut milk
  • 200 g green curry paste
  • 600 g skinless chicken breasts, cut across into 5mm thick slices
  • 20 g white sugar
  • 60 g fish sauce
  • 40 g sweet basil leaves
  • 80 g small round aubergine
  • 100 g chaopraya aubergine
  • 20 g red chilli, seeds removed, cut matchstick size
  • 20 g kaffir lime leaves


  • Thai basil
  • 100 ml coconut cream


Curry Paste

  1. Pound the chili and the rest of the ingredients with a mortar and pestle to a fine paste.
  2. Heat a wok, add cooking oil and add the curry paste. Stir-fry until fragrant.
  3. Remove from the wok and set aside.

Chicken Curry

  1. Heat the coconut milk in a pot over a medium heat, add the green curry paste and cook together.
  2. Add the chicken, season with sugar and the fish sauce.
  3. Stir until well combined, then add the sweet basil followed by the rest of the ingredients.
  4. Boil together for 5 minutes and remove from the heat.

To Serve

  1. Transfer to a serving bowl, top with fresh Thai basil and coconut cream.
  2. Serve immediately accompanied by white or black Jasmine rice.
Chef Magazine / Issue 28 / April / 2013