Chicken Thai Green Curry with Thai Aubergines
Chicken Thai Green Curry with Thai Aubergines
Delicious and easy Thai green curry with chicken and Thai eggplant in a rich coconut curry sauce. This homemade and authentic Thai green curry only takes 20 minutes to cook, so it is perfect for a midweek meal. Thai green curry is so delicious, especially when served with steamed white jasmine rice, but you can also serve it with rice noodles.
There’s a common misconception that Thai green curry is green in colour from the fresh coriander leaves or Thai basil used in the curry paste. While there is often Thai sweet basil tossed into the curry, the real green colour of the curry comes from Thai green chilies that are the main ingredient of the Thai green curry paste used to make the curry.
There shouldn’t be any coriander leaves in the paste and often producers use coriander leaves to bulk up the paste and make it too green. Instead, coriander roots should be used, so that the greenness comes from green chilies.
One more thing I’d like to add is that in Thai language, a green curry is known as Gaeng Kiaw Wan (แกงเขียวหวาน), which directly translates to curry green sweet, so this is typically known throughout Thailand as a sweeter tasting curry as well as a spicy curry. But also remember that central green curry is generally milder than a southern green curry.
How to Make a Thai Green Curry
Start off by heating oil into a large saucepan. Wait until the oil is starting to run across the pan, then add in Mae Jum Thai Green Curry Paste. Blend the paste into the oil and allow the natural oils within the pastes to appear, this will build up the flavour and aroma. Once you start seeing the natural oils in the paste, it is time to add in the thicker layer of your coconut milk.
To do this, scoop up the top layer of your coconut milk from an unshaken tin and add it to the pan. You will only need a little bit, about 100ml just to loosen the mix up. Once the coconut milk starts to bubble, season with fish sauce and palm sugar. You can also add shrimp paste at this stage for a more authentic taste!
After the sauce has mixed together, it is time to add in the sliced chicken breasts. Begin to stir fry your chicken until it is fully coated with the Thai Green curry sauce. Once coated, add the remaining coconut milk and let it simmer for 5 minutes. Now that the curry is coming along really well, it is time to add in your aubergines and cook for a further 10 minutes, or until you are happy with the softness of your Thai aubergine.
If necessary, season more with fish sauce and add a small amount of water if you desire a thinner sauce. Totally up to your personal preference! Before serving, add a generous amount of fresh sweet Thai basil, and stir in some fresh green or red chillies. Serve up with freshly made Jasmine rice, you can even add a squeeze of a lime for a sharp and sour element! Enjoy!
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Chicken Thai Green Curry with Thai Aubergines
Ingredients
- 35 g Mae Jum Thai Green Curry Paste
- 1 tbsp Oil
- 400 ml Coconut milk
- 350 g Chicken breast
- 250 g Thai Aubergines
- 1 tbsp Palm Sugar
- 2 tbsp Fish Sauce
- 1 tbsp Shrimp Paste Optional
- Sweet Thai basil Handful
- 100 ml Water If desired to thin the sauce
- Red or Green Chilli Optional
- Lime Optional
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 stir in chillies and a handful of sweet Thai basil. Serve up with a lime on the side and jasmine rice or rice noodles. Enjoy!
