Thai Green Chicken Curry

(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation time: 1 hr
Cooking time: 15 mins
Serves 2

  • Chicken (whole breast), skin removed 200gm
  • Vegetable oil (e.g. canola, corn or soy bean), 1tsp
  • Green curry paste, 30gm
  • Kaffir lime leaf (torn into pieces), 1
  • Soya milk, 150ml
  • Fish sauce, 1tsp
  • Thai egg plant, 1
  • Pea eggplant, 8
  • Yoghurt ,1tbsp
  • Lime juice, 1tsp
  • Thai basil (sliced), 6

Green curry paste: (50gm)

  • Lemon grass (minced), 1 stalk
  • Green chili, 3
  • Shallots, 1
  • Garlic, 3 cloves
  • Galangal, 1(thumb-size)
  • Cumin powder, ½ tsp
  • Coriander powder, ½ tsp
  • White pepper powder, ½ tsp
  • Coriander (leaves and stem), ½ cup
  • Shrimp paste, 1tsp
  • Fish sauce, 1tsp
  • Lime juice, 1tbsp
  • Kaffir lime leaf, 2 leaves
  • Kaffir lime zest, ½ lime

Curry paste:

  1. Cut fresh herbs and spices into smaller pieces.
  2. Put them into a mortar and pound to a fine paste.

Green curry:

  1. Heat the pan; add the vegetable oil and fry the curry paste until fragrant.
  2. Add the sliced chicken and fry for 1 min. Add the soya milk and fish sauce.
  3. Allow to simmer for 5 minutes.
  4. Add the eggplants, Thai basil, lime juice and yoghurt.
  5. Stir to mix well. Cover the pan and simmer for 1 more minute before turning off the fire.
  6. Serve hot with Thai pineapple brown rice or plain cooked brown rice.

Approximate Nutritional Analysis (Per serving):
Energy: 290 kcal
Fat: 6.4g
Protein: 32g
Carbohydrates: 29g
Cholesterol: 69mg
Sodium: 586mg
Fibre: 11g