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 more as part of a meal with several shared Thai dishes
1 deboned chicken thigh or 1 large chicken breast
3 shallots, finely chopped
1–2 tbsp green curry paste (depending on the desired spice level)
1 large handful Thai aubergines (makes around 70g as they are lightweight)
1 cup long beans, cut into 3 cm/1 inch pieces
1 can full-fat coconut milk (around 400ml per can)
1 cup vegetable or chicken stock
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
1 handful coriander leaves to garnish
- Debone the thigh, if you use it. Dice the chicken meat (both thigh or breast). Mix meat with a little bit of sea salt and put aside to season it from within and keep it juicy – 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 the sauce to a boil again. Then, mix in the beans and aubergines.
- Simmer your curry at medium-low heat until the meat is tender, and the beans and aubergines still have some bite.
- Turn off 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. Serve with cauliflower rice.
- 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 other kinds or aubergines or alternatively: Broccoli florets, thinly sliced carrots or leafy greens
- For storage, put curry into a sealed glass jar and it will last for 2 days in the fridge.
- 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 portions
- Calories: 534
- Fat: 49.4g
- Carbohydrates: 20.6g net carbs
- Protein: 11.9g
Keywords: Thai green chicken curry