Thai Green Chicken Curry

This recipe works in combination with: Beef Chow Mein, Chicken Tikka Masala with Coconut Rice, Steak Burrito. This recipe features in these meal plans: Home Take-Aways.

Green Thai curry with chicken, coconut milk and aubergine served over rice.


  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 200ml of coconut milk
  • 1 small aubergine, diced
  • 1/2 medium onion (approx 185g each), chopped
  • 3 tbsp Thai green curry paste
  • 120g of long grain rice
  • 1 garlic clove, finely chopped
  • 1 tbsp vegetable oil
  • 200ml vegetable stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £2.76
  • Store cupboard: Typical
  • Calories per serving: 821
  • 5-a-day per serving: 1.4
  • Print Recipe
Thai Green Curry photo

901 cooks think so


  1. Heat the oil in a frying pan and cook the onion and garlic for 1-2 minutes, or until the onion is soft. Add the curry paste, adjusting the quantity according to the packet recommendations, and fry for 1-2 minutes.
  2. Add the chicken and aubergine and cook for 5-6 minutes, or until lightly browned. Stir in the coconut milk and stock and simmer for 10-15 minutes, or until the sauce thickens and the chicken is cooked.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply spoon the Thai green chicken curry over the cooked rice.

Cook's tips

Note: Check the instructions on the curry paste jar and adjust the amount accordingly as the intensity of the paste varies among different brands.

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