Thai Chicken in Green Curry Sauce

Delicious and juicy chicken in a creamy sauce made with green curry, eggplants and coconut milk. To be true to the original recipe, use Thai baby eggplants…

Ingredients (for 2)

  • 1 chicken breast (about 360 gr. or 13 oz.)
  • 1 tbsp green curry paste
  • 1 cup coconut milk
  • 1/2 eggplant
  • 1 chili pepper
  • 1 tbsp fish sauce
  • 2 kaffir lime leaves
  • 2 tbsp fresh basil
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • 1/2 tbsp white sugar
  • salt


  • Cut chicken breast and eggplants in bite-sized pieces (if you have original Thai eggplants, no need to chop them)
  • Take a wok or a heavy bottomed shallow iron pot and heat vegetable oil over high heat
  • Add green curry paste and dissolve for 1 minute
  • Add chicken breast and stir-fry for 3-4 minutes
  • Pour coconut milk, kaffir lime leaves, eggplants, ground garlic and bring to a boil over medium heat
  • When boiling, reduce heat to a simmer, season with salt, sugar and fish sauce
  • Cook until chicken is tender (about 10 minutes)
  • Add fresh basil and sliced chilies one minute before serving

Best Served With

Steamed white rice

Tips from the Chef

  • Curry paste can vary in spiciness: regulate quantities accordingly
  • You can substitute eggplants with cauliflowers or broccoli