Friday 1 November 2013

Thai Green Curry With Chicken 泰国青咖哩鸡

Thai Green Curry With Chicken 泰国青咖哩鸡

Recipe source :  Adapted from Bill Granger

I used to eat Thai green curry at restaurants and it has never crossed my mind that I would cook this one day. But I have always wondered what ingredients were used to make the green curry paste resulting in the greenish tinge of the cooked curry. Bill Granger's recipe provided the many ingredients used to make the green curry paste as well as provided the instructions to make it. But it seemed like a big portion to me.  Anyway, I did not feel like making green curry paste from scratch. 

So, I browsed through the shelves of supermarkets looking for Thai green curry paste. There were plenty of varieties to choose from. Most of them were in bottles and instructions given was to use only two or three tablespoons of the paste. I was not keen to buy them because I do not wish to store too many jars of leftover foodstuffs in my refrigerator which is already too crammed for space. I continued my search until I came across a package which mentioned the portion was just for one meal and it suited me just fine. Further reading of the labels and composition of the ingredients convinced me to buy it as it was more or less similar to Bill's recipe.


2 tbsp cooking oil 
100g green curry paste
700ml water
130g coconut milk
3 kaffir lime leaves
1 kg chicken, cut into bite-sized pieces
240g snake beans, cut into sections of 4 cm
180g aubergines, cut into chunky pieces
juice from 1 small lime

Left :  aubergines. Right : snake beans
Bottom : kaffir lime leaves and lime


Green curry paste


1.  Heat oil in a wok. Fry the green curry paste for 1 minute until fragrant.
2.  Add coconut milk, water and kaffir lime leaves. Cook for 5 minutes.
3.  Add in chicken pieces and cook for another 5 minutes.
4.  Add snake beans, aubergines and lime juice.
5.  Simmer over medium-high heat for 15 to 20 minutes until chicken is cooked.


I am submitting this post to Asian Food Fest  (Thailand) - November Month
hosted by Lena of Frozen Wings

I am linking this post to "Cook Like A Star"



  1. hi doris, saw your entry in fb, thx! me too also made green curry and lucky that the amount of green curry paste were all used up in that recipe alone, so dont hv to store..Mmm long beans is also a nice addition.

    1. me need not email me your entries. Have changed the submission procedure. Just need to link your post to the linky provided. I have just done it for you for this post. For future entries, just link it , thanks!

  2. Using store bought green curry paste, is quick to have a yummy curry meal..


    1. Yeah, ready-made curry paste saves a lot of work.

  3. Hi Doris,

    It is hard to believe that the Aussie Bill Granger has taught us how to cook Thai!!! - LOL! Your Thai green curry looks really good!!! I made the curry paste from scratch and made only 1/4 of the recipe :D


  4. I was just looking at Zoe's green curry and now yours. It looks really good! I find this brand of paste really spicy but the spicier the better!

  5. Hi Doris, definitely love the look of your Thai green curry. I've never made green curry paste from scratch but am thinking of giving it a go this month and seeing how difficult/easy it is.

  6. 3 Researches SHOW Why Coconut Oil Kills Waist Fat.

    This means that you literally burn fat by eating Coconut Fat (in addition to coconut milk, coconut cream and coconut oil).

    These 3 studies from major medicinal journals are sure to turn the conventional nutrition world upside down!


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