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Green Chicken Curry

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Recipe donated by Rosa’s Thai Cafe


• 1 tbsp vegetable oil

• 3 tbsp green curry paste

• 400ml coconut milk

• 1 tbsp sustainable palm sugar

• 2 tbsp Thai fish sauce

• sea salt

• 3 kaffir lime leaves, torn

• 500g chicken breast, cut into chunks (substitute with firm tofu for a veggie version)

• 100g Thai aubergines, cut into quarters

• 150g tinned bamboo shoots, cut into bite-size pieces

• Thai basil leaves (or Italian ones)

• steamed jasmine rice, to serve

To garnish

• 2 red chillies, sliced

• Sprigs of basil


1 Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant or until the oil is incorporated into the paste.

2 Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the green oil splits and rises to the surface.

3 Next, pour in the remaining coconut milk. Add the palm sugar and fish sauce then season with a pinch of salt. Stir in the lime leaves and place the chicken in the pan.

4 Add aubergines and the bamboo shoots. Cook over a medium heat for 7-10 minutes until the chicken is cooked through. Stir in the basil leaves.

5 Ladle into serving bowls, garnish with some sliced chilli and a sprig of basil. Serve with steamed rice.