Green Curry

By on November 13, 2011

Cgreency Green Curry


This recipe makes 2 nice sized servings.

1 lb of sliced chicken

1 cup of coconut milk

1 tablespoon of green curry paste

5 lime leaves

¼ cup of cut red bell pepper

2 tablespoons of fish sauce

1 tablespoon of sugar

20 basil leaves

½ cup of bamboo shoot

5 Thai eggplants (cut 4) (optional)


• Add coconut cream (the creamy part of the can) in the pot over medium heat until boil.

• Put the green curry paste into the pot and fry with coconut cream.

• Add the sliced chicken into the mixture and fry in the curry sauce until the chicken turns brown and is definitely cooked through.

• Put in the lighter of the coconut milk and keep stirring until oil starts to separate from the coconut milk.

• Lower the heat. Add the eggplant, lime leaves, red peppers, basil leaves and bamboo shoots.

• Season with fish sauce and sugar and keep simmering about 15-20 minutes.

• Remove from the stove. Serve with steamed jasmine rice. The rice will soak up the curry sauce making it a taste treat by itself. So flavorful and soft!