Ingredients :

  • 180 gm (6 oz) chicken in smallish bite sized pieces
  • 120 ml (1/2 cup) coconut milk
  • 120 gm (4 oz) Thai eggplant (small round eggplants)
  • 5 x fresh kaffir lime leaves - (to 6)de-ribbed
  • 1 Tbsp fresh sacred basil leaves
  • 2 Tbsp fish sauce
  • 1 Tbspl palm sugar
  • green curry paste as has just been roasted

 Method :

  1. Cut up the chicken. The diced chicken can be initially stir fried in the so called dry curry paste.
  2. (A vegetarian variation is to use straw mushrooms usually sliced longways in quarters.)
  3. Add the coconut milk slowly to the curry paste chicken mix, and continue to stir while cooking until a thin film of oil appears on the surface.
  4. Add the other ingredients except the eggplant. Bring to the boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. This dish can be reduced to increase the thickness of the consistency.
  5. A very nice variation is to reduce the dish until quite thick then serve it wrapped in an omelette. 
  6. Comments: The Thai name of this dish literally means "sweet green chicken curry".
Tip: To make your own Green curry paste and sauce here is the ultimate instruction