Green chicken curry is one of my favorite foods – not only of Thailand but in general. It is THE incarnation of Thai food. It is a traditional curry for the locals – and at the same time one of the first dishes anyone visiting Thailand will encounter. That’s how I came across this delicious dish many years ago: Traveling in Thailand as a backpacker. And ever since, I have loved to make it myself.
As in this recipe, Thai people mostly eat green curry with their local aubergines. These are much smaller than their European cousins, and they’re round and green. I usually pair these Thai aubergines with long, thin beans called snake beans (or sometimes yard long beans even though they don’t grow quite as long as a full yard). Snake beans are super healthy, as they’re a rich source of iron, fiber, potassium and zinc – and contain only about 8 grams of carbs per 100g serving. This is quite a bit lower than the starchy larger beans used in Mexican food, such as kidney beens. This is because you eat the entire fibre-rich green pod, and the beans themselves are small.
Thai aubergines and long beans are usually available in Asia shops around the world – but if you can’t get one of them or neither, no worries. Replace Thai aubergines either by doubling up on the beans or with Broccoli. Instead of snake beans, you can use all kinds of commonly available green beans. Thin carrot sticks (not quite as lowcarb) or leafy greens are another option for adding up on the veg. The beauty of these curries is that they’re so versatile. You can put in anything you like as long it’s not too much stuff for the liquid you have in your pan. If you use leafy greens, add them at the very end of cooking the curry, as they only need 3 minutes max to be ready.
The amount of meat in the dish may seem small. But you will see: The curry is very rich and so full of flavour that no more is needed. Thighs are generally preferable to breast meat in curries as taste and texture are better. But since the deboning is a bit of hard work, we often use breasts to save time. It’s definitely fine and still super yummy.
Serve the curry with cauliflower rice and some cucumber sticks. They are nice to dip into the curry. If you have more time, a cucumber peanut salad (up here soon) makes a great side as its fresh and acidic crunchiness complements the creaminess spiciness of the curry. For guests and family members not on a low-carb diet, serve steamed basmati rice along this curry.Print
Simply the best and a Thai Classic! Green Chicken Curry with Thai Aubergines, green beans and lots of spice! Delicious as standalone meal or part of a Thai dinner with several courses.
Serving 2 as a whole meal, or 4 as part of a meal with several shared Thai dishes
1 large chicken breast or 1 chicken thigh (170-210 g of meat, according to your preference)
3 shallots, finely chopped
1-2 tbsp green curry paste (depending on the desired spice level)
A large handful Thai aubergines (makes around 70g as they are lightweight)
1 cup long beans, cut into 3cm/1 inch pieces
1 can (about 400ml) full-fat coconut milk
1 cup (250ml) chicken or vegetable stock, ideally home-made
1 tbsp coconut oil
1 tsp coconut sugar (optional)
6 kaffir lime leaves, whole
1 tbsp fish sauce
1 tbsp fresh lime juice
sea salt to taste
A handful coriander leaves to garnish
- Debone the thigh, if you use it, and then dice the chicken meat. Mix with a little bit of sea salt and put aside – ideally for 30 minutes, and not in the fridge.
- Cut the aubergines in quarters or eigths, depending on their size. Rinse the coriander. I use the stems as well. If you do too, chop stems and leaves, removing only the thick end. If you don’t like that, pluck the leaves and use them whole.
- Put a wok on medium heat and pour in the coconut oil. Once it’s hot, add the shallots and stir for a minute. Then add curry paste and stir vigorously to allow the paste to split apart and connect with both the oil and the shallots. After another minute, pour in the stock, and mix well so that nothing sticks to the bottom of the pan. Then, add the coconut milk and bring the sauce to a boil. Add the chicken, lime leaves and coconut sugar and bring to boil again. Then, mix in the beans and aubergines.
- Simmer your curry and medium-low heat until the meat is tender, and the beans and aubergines are still slightly crunchy. Turn down the heat and add fish sauce and lime juice. Taste, and add more if you like. It’s important that lime juice and fish sauce are added in the very end, as their aroma dilutes when cooked for a while. Pour curry into a large bowl and sprinkle with coriander leaves.
- You can use shrimp or tofu instead of the chicken. Both have a shorter cooking time so they need to be added to the sauce a few minutes after the beans and aubergines. Everything else remains the same. Peel and de-vein the shrimps before adding them to the curry. Use firm Tofu as the soft tofu used in Asia’s soups would fall apart.
- If you can’t get Thai aubergines and would like two kinds of vegetables, add broccoli florets or thinly sliced carrots or leafy greens instead.
Nutrition facts are by serving when served as a full meal for two – which is a generous yield. Indulge!
- Category: meal
- Method: cook and simmer
- Cuisine: Thai
- Serving Size: 2 as full meal
- Calories: 534
- Fat: 49.4g
- Carbohydrates: 20.6g net carbs
- Protein: 11.9g