Thai Green Curry Chicken

February 3, 2017
Stove top
Cook Time

Here’s my first recipe on the blog. I just learned how to do it today! I guess I should spend some time navigating around the WordPress website so I can learn more!

Hope you like it.


  • 2 Tablespoons
    Olive Oil
  • 1 Tablespoon
    Green Curry Paste
  • 1 Cup
    Coconut Milk
  • 1 Pound
    Chicken breast
  • Kafir lime leaves
  • 1/4 Cup
    Palm sugar
  • 1 Tablespoon
    Fish sauce
  • 1 Cup
    Sliced eggplant
  • 1 Piece
    Thai red pepper, sliced
  • 1 Piece
    Jalapeño, sliced
  • Thai sweet basil


  1. Heat oil in medium sauce pan with green curry paste.
    Stir 2-3 minutes and add coconut milk, 1/4 cup at a time and mix for another 4-5 minutes.
    Add in chicken and cook through.
    Add kafir leaves, continue stirring and add palm sugar and mix until dissolved.
    Add fish sauce, eggplant and simmer 5 minutes more.
    Mix in Thai sweet basil until wilted and serve atop fresh steamed rice.

Nutrition: Calories: 323 Fat: 18 g Saturated Fat: 10 g Cholesterol: 55 g Sodium: 937 mg Potassium: 90 g Carbohydrates: 15 g Fiber: 1 g Protein: 25 g Vitamin A: 4% Vitamin C: 9% Calcium: 3% Iron: 8%


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