Thai green chicken curry

Serves: 4
Preparation Time: 15
Cooking Time: 20


2 tbsp olive oil

350 g baby eggplants, halved lengthways, cut into 2cm

3 tbsp green curry paste

500 g skinless chicken thigh fillets, cut into 3 cm pieces

1 x 270 ml coconut milk

500 ml (2 cups) Campbell’s Real Stock - Chicken

4 kaffir lime leaves, shredded

2 tsp fish sauce

1 tbsp lime juice

2 tsp palm sugar, grated

Sliced red chilli and basil, to serve

Steamed rice, to serve 


1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes, until golden. Set aside eggplant aside.

2. Add paste to wok and stir briefly. Add chicken and stir fry, for 5 minutes, until seared. Add coconut milk, Campbell’s Real Stock, lime leaves, and bring to the boil. Return eggplant to pan, and then reduce heat to low and simmer for 1 further 5 minutes until chicken is cooked though. Stir in fish sauce, lime juice and sugar, heat through for 1 minute.

3. Garnish with red chilli and basil. Serve with steamed rice. 


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