by Lekiu Distributors Ltd.

Thai Green Curry Chicken

Thai Green Curry Chicken


400 gchicken thigh fillet (cut into bitesized pieces)
200 mlwater
5 tbspMae Ploy Green Curry Paste
4kaffir lime leaves
5Thai eggplants (quartered)
1 tspsalt (or to taste)
1 tspsugar (or to taste)
2bird's eye chillies (sliced, for garnish)
Thai basil (for garnish)


1. Add the water, Thai Green Curry Paste and chicken to a large pan or pot. Stir through until paste is evenly distributed.
2. Add kaffir lime leaves and stir through.
3. Bring to the boil over medium-high heat, then reduce to a simmer.
4. After 3-4 mins, or once chicken has fully cooked, add the coconut milk.
5. Season with salt and sugar, then add the Thai eggplants. Cook for 2 mins, or until Thai eggplants are cooked to desired texture. Remove from heat.
6. Garnish with Thai basil and chilli, then serve.

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