Thai Green Chicken Curry with Aubergine

Thai Green Chicken Curry with Aubergine

Updated: Aug 22, 2018

Serves 8 people - Quick and Easy

"Thai Green Curry can have a mild sweetness to it, with a little heat to enhance the experience and flavour."
Thai Green Chicken Curry with Aubergine


70g Mae Jum Green Curry Paste - Order your Mae Jum Paste

700g Thinly sliced chicken breast

800ml Coconut milk

250g Chopped aubergine

50g Sliced fresh red chilli

10g Sweet Thai basil

Seasoning (to taste)

1 tbs Fish Sauce (or soy sauce for a lighter taste or to avoid fish allergies)

1 tbs Palm Sugar (light brown sugar or coconut sugar)

Cooking Instructions

1. Add half the coconut milk to a large saucepan and bring to a light boil.

2. Add the curry paste, then on a moderate heat, bring back to the boil and continue to blend paste until sauce is smooth.

TIP: Simmer longer to allow the coconut oil to separate slightly from the coconut milk and continue to fry the paste to extract maximum flavour.

3. Add the fish sauce and palm sugar to taste.

TIP: You may wish to do this at the end, rather than at this stage. It will depend on what other ingredients you plan to add.

4. Add the sliced chicken, and simmer for 5 minutes.

TIP: By slicing and preparing the ingredients beforehand, you reduce the cooking time, ensuring that the food is correctly cooked yet remain succulent. I prefer to cook with the bones and stew for a longer time before adding the vegetables.

5. Add the remaining coconut milk, chopped aubergine and bring back to a simmer for a further 10-15 minutes until ingredients are cooked.

TIP: Try not to overcook the vegetables as this breaks down the nutrients, Thais like to eat vegetables with a bite to them.

6. Add the sweet Thai basil and fresh chilli, stir and remove from heat.

7. Serve hot with freshly made Thai fragrance rice.

Tip: Add squeeze of lime juice to add a little sourness to taste.

8. Enjoy, it's delicious.

Further Information

Adding more coconut milk will sweeten the dish, as well as lower the spicy heat. Doing so allows it to be eaten more like a soup, so can be used with Khamon Chin noodles, which are thin vermicelli-style noodles.

To reduce the saturated fats, use a light coconut milk, although this will taste less creamy. Removing the chicken, and using more vegetables will help reduce the calories. It is OK to experiment, it will still taste amazing.

For a milder curry, use less paste. Since we use high-quality ingredients, you will still get the great flavours and aromas, but the balance will be less intense. Remember that Thai Red Curry has a little sweetness and saltiness, so you will need to add some palm sugar, or add a little light brown sugar to sweeten it, with some fish sauce. If you use fish or shellfish, cut back on the added saltiness, as this will come in part from the seafood.

For a lighter option use half the coconut milk, and add water to achieve desired consistency.

Download our recipes here

Making the perfect Thai curry

Principals of Thai Cuisine

THAI HERBS AND SPICES                          Simply Thai, Simply Delicious

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