Thai Chicken Green Curry

5 Oct

My mom recently chanced upon a wonderful product at Isetan’s Supermarket. It’s deSIAM Thai Green Curry Paste and trust me when I say that this is Godsend. I normally don’t advocate those ready made sauces or pastes. More often than not, I get utterly disappointed with the end result 😦

Do check out deSIAM’s website as they have plenty of recipes that you can try out. I guarantee that you’ll love their dishes as much as I did 😉

Ok, here’s my take on the Thai Chicken Green Curry as I wanted it slightly different from the one that was provided on their website. I added more ingredients to make it more interesting.


  • 3 – 4 chicken thigh meat, sliced into bite-sized chunks
  • 1 big onion
  • 3 garlic cloves
  • 4 cm ginger
  • 100 ml water
  • 2 tablespoons deSIAM Thai green curry paste
  • 200 ml coconut milk
  • 200 ml warm water
  • 5 kaffir lime leaves, split and thinly sliced
  • 10 – 12 Cherry tomatoes, sliced
  • 5 Baby eggplants, sliced
  • 1/4 cup Thai basil leaves
  • 1 tablespoon fish sauce
  • 1/2 tablespoon palm sugar
  • 2 tablespoons vegetable oil
  • Salt to taste


Blend the onion, garlic, ginger with 100 ml water. Saute this mixture with the green curry paste with oil over medium heat until fragrant. Add the kaffir lime leaves and coconut milk and stir until the oil surfaces. Add the chicken thigh meat and baby eggplants, continue cooking until the chicken is almost done. Add the warm water, palm sugar and fish sauce. Bring to a boil.

Add salt to taste. Finally, add the basil leaves and cherry tomatoes, stir and remove from the heat.

Garnish with fresh basil and serve with white rice and omelette… heavenly indeed 🙂


One Response to “Thai Chicken Green Curry”


  1. Thai Fish Head Curry « Cady McBronzie's Culinary Adventure - May 18, 2011

    […] it comes to Thai food, we have always eaten the Thai Chicken Green Curry or Tom Yum Goong. Imagine how delighted I was when I chanced upon a fish head curry recipe. […]

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