Thai Green Chicken Curry Recipe | Yummly

Thai Green Chicken Curry

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  • 300 grams basmati rice
  • 2 tablespoons olive oil
  • 2 chicken breast fillets (each about 175g, cut into strips)
  • 2 carrots (peeled, cut in half or thirds and sliced lengthways)
  • 8 aubergines (green miniature, or 35g aubergine, halved)
  • 2 red onions (peeled and cut into wedges)
  • 2 courgettes (small, halved lengthways and sliced)
  • 3 teaspoons thai green curry paste (according to taste)
  • 1 stalk lemon grass (crushed a little with the back of a knife)
  • 1 fresh root ginger (hazelnut-sized piece, peeled and finely chopped)
  • 2 kaffir lime leaves
  • 400 milliliters coconut milk
  • 250 milliliters vegetable stock
  • 2 tablespoons fish sauce
  • 30 grams thai basil (fresh, 5 sprigs left whole, remainder chopped)
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    1. Cook rice in boiling salted water according to package instructions. Drain.
    2. Heat oil in a wok, sauté chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.
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