Sunday, 23 March 2014

Fertility & Maternity Recipes

Let's make the most of that Thai Green Curry Paste you've made. Please note that you can substitute chicken into other meat or seafood for this recipe.

Thai Green Chicken Curry


  • chicken thigh                 500g (diced)
  • eggplant                         1/2 to 1 (cut into large pieces)
  • green beans                    a handful (chopped)
  • lemon leaf                      6
  • red chilli                         1-2 (chopped)
  • basil leave                      2-3
  • coconut milk                  3-400ml
  • palm sugar or sugar       2-3 tablespoons
  • fish sauce or salt            (seasoning)
  • Thai green curry paste   2 tablespoons

Tips: Heat pan with oil, pan fry chopped eggplant for a few minutes. Set aside.



  1. Heat pan with oil on low heat, place green curry paste in pan.
  2. Place diced chicken in pan and stir-fry. Mix well with curry paste using a spatula.
  3. Stir-fry chicken for about 5 minutes.
  4. Stir in green beans, lemon leaf, red chilli and basil leave. Stir-fry for 1-2 minutes.
  5. Add coconut milk, little by little and keep stirring.
  6. Stop adding coconut milk when curry sauce reach your ideal consistency.
  7. Add palm sugar and fish sauce. Stir for another minute or until palm sugar all melted.
  8. Serve hot with rice or noodles.

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