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Chicken Thai Green Curry with Thai Aubergines

chicken thai green curry with thai aubergine recipe  

Chicken Thai Green Curry with Thai Aubergines

 

Thai green curry is a classic amongst the whole family. The spice level is in between medium to low but all of this can be adjusted by using more or less paste! Thai green curry is great with chicken, it is definitely an easy go-to protein when it comes to this type of curry. Saying this, it is also amazing as a veggie curry if you want a meat-free dish! Substitute the meat for tofu, Yum!

This chicken Thai green curry recipe, in particular, is for those who are after something super simple, a quick to throw together a meal but still has a hint of tradition- and this one takes just over half an hour to get on the table.

It's traditional to use Thai aubergines in green curry, so that's exactly what we've done. Prepare this by chopping in half and then in thirds. Thinly slice the chicken and cook everything in one pot and 30 mins later, it's ready to serve!

step by step chicken thai green curry recipe with thai aubergiens  

You absolutely can't go wrong with this dish, follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as chicken Thai green curry with new potatoes!

 If you enjoyed this chicken Thai green curry with Thai aubergine recipe, please rate this post and subscribe for updates of new Thai recipes!

Chicken Thai Green Curry with Thai Aubergines

A classic Thai green curry when cooked with chicken. A traditional meal to impress your friends and family
5 from 1 vote
Print Pin Rate
Course: Main Course
Keyword: Chicken, Summer, Thai Green Curry Recipes
Thai Curry Paste: Green
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 419kcal
Author: Jum

Ingredients

  • 35 g Mae Jum Green Curry Paste
  • 1 tbsp Coconut Oil
  • 400 ml Coconut milk
  • 350 g Chicken breast
  • 250 g Thai Aubergines
  • 1 tbsp Palm Sugar
  • 1 tbsp Fish Sauce
  • 1 tbsp Shrimp Paste Optional
  • Sweet Thai basil Handful
  • 100 ml Water If desired to thin the sauce

Instructions

Preparation

  • Chop Thai aubergines into chunks
  • Thinly slice chicken breast

Method

  • Heat the oil on med/high heat in a saucepan and fry curry paste to build aroma
  • Add 100ml coconut milk to loosen the mix and bring to a light boil, then blend in the shrimp paste, fish sauce and palm sugar
  • Add chicken breast, stir fry meat until it is coated. Then add the remaining coconut milk and let it simmer for 5 minutes
  • Add aubergines and cook for a further 10 mins, or until the Thai aubergines are cooked. If necessary, add water to thin the sauce
  • Remove from heat and garnish with sweet Thai basil, fresh green chillies and a squeeze of lime juice just before serving with Thai jasmine rice or rice noodles

Video

Notes

Add Mae Jum Thai Green Curry Paste to your basket!
 

Nutrition

Nutrition Facts
Chicken Thai Green Curry with Thai Aubergines
Amount Per Serving
Calories 419 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 25g156%
Cholesterol 99mg33%
Sodium 610mg27%
Potassium 743mg21%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 8g9%
Protein 25g50%
Vitamin A 41IU1%
Vitamin C 5mg6%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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