07 July 2012

FOODIE WEEKEND - Thai Green Curry

Hello, everyone! Welcome to my Foodie Weekend where I share on a weekly basis my 'creation' in the kitchen. 

As I mentioned before in my previous food and recipe post, I consider Thai food as the most delicate and flavorful cuisine in the world (..and I am NOT Thai). Since I love Thai food so much, I try to learn and cook some of my favorite dishes including this green curry!  I learned this recipe from a TV show called Food Planet where the host travels all over the world and sample the food from each country.  

Before we start, maybe some of you who are familiar with Thai food are wondering what is the difference between green curry and red curry? Well, from that show I learned that the difference is only in the type of chili used!  For green curry, they use green chili and red, red chili that produces the color.  Nope, no artificial color or what so ever used in making this dish!  So lets see how it is made, shall we?

Thai Chicken Green Curry

Ingredients (serves 4)

For curry paste 
5 shallots or 1 medium red onion
3 cloves of garlic
5 green small chilies (very spicy) or you can substitute with bigger green chilies or mix.  All depending on your spicy level.  Mine is mild.
2 sticks of lemon grass, take only the white part
1 inch of gallangal  
6-8 leaves of kaffir lime leaf
1 tablespoon of chopped coriander roots or stem
1/2 a teaspoon of shrimp paste (optional)

The rest of the ingredients
2 big chicken breasts, sliced
1 - 1 1/2 can of coconut milk (2 cups)
3 leaves of kafir lime leaf 
1 teaspoon of palm sugar or brown sugar
1/2 a cup of Thai basil
1/2 a cup of pea aubergine or substitute with asian eggplant or the normal aubergine/eggplant you can find, cut in smaller pieces or cube.
Some fish sauce
Some vegetable oil ( I used about 2-3 tablespoons)

Thai basil

Kafir lime and leaves

Asian eggplant


In a wok (you can use pot if you don't have one) heat some vegetable oil
Add the curry paste to the hot oil and saute until fragranced (about 3-5 minutes)
Reduce the heat and gradually add 3/4 of the coconut milk.  
Cook until it started to produce a sheen glossy film. 
Add in the sliced chicken, the eggplant and kafir lime leaves (don't forget to break them to release the fragrance/flavor) and cook until the coconut gravy starts boiling. 
Remember to stir once in a while.
When it started to boil and the chicken is cooked, add in the rest of the coconut milk, 
the palm sugar, fish sauce and stir well.
Finally sprinkle the Thai basil and turn off the heat.  
Serve hot with steamed white rice. 

Note : 
Noticed this recipe does not use any salt?  This is because the fish sauce is acting on behalf.  So use it sparingly and according to your taste.
You can also use the green curry paste that is being sold in the supermarket but if you can find all the ingredients, why not try and make your own paste? 
Please feel free to ask me any questions if you have any :)


  1. Hi... This looks so yummy! I love Thai food too! But I never attempted to make.. maybe this will be a first!
    Sorry I have been missing out on commenting... check out my latest post to explain my whereabouts...

    XOXO Dana


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  2. This looks AMAZING! Thanks for sharing! Have a wonderful weekend. xo


  3. Thai green curry is my favorite dish of the moment!! I order it all the time in restaurants, and get take out quite often. Thanks so much for the recipe! Definitely going to give this a try!

    <3 Jenny

  4. You're an awesome cook and a fashionista.....lady, you've got it all!

    Couture Caddy

    1. I am not so sure about that, though.. but I try my best :)

  5. Another mouth-watering dish Mrs. C.....I love yellow curry with white rice!!


  6. ummmm.... looks delicious! I want to try this so bad, but not sure if I have the patience for it!


  7. I think you must be a wonderful cook! This looks so good!! Thanks for sharing the recipe!

  8. Mmmmm,that look so delicious !
    Wanna follow each other ?


  10. ok YUM. im having thai food tomo because of this post gaaah! hope ur having a fab weekend ;) xO!

  11. I looove thai green curry and have always made my own because I am allergic to garlic - I think our recipes are almost identical!

    ♥ ThankFifi

    1. We learn something new everytime about each other :)

  12. I just can't get enough of your posts...so I'm commenting twice! :) That's all.

    Couture Caddy

  13. It sure looks tasty :)
    Thank you for sharing ^^

  14. This looks delicious, and that eggplant is the same one that my Mom cooks with as well! She likes to make a garlic eggplant with some sort of meat which I am not sure what it is, chkn or beef? Hope all is well and I cannot believe your very first purchase on ebay was a preowned Chanel! That's bold!! I think my first buy was something under $10 just to get the swing of the idea of bidding ;)

  15. Looks very beautiful and delicious... - always like curry... thanks for sharing...

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  16. This sure does look tasty and delicious. I'm typically not a fan of curry to be honest, but this recipe is tempting me to try it out hahah :]

    Joyce @ carouselstreet.com

  17. Looks delicious. Will see if i can try your recipe sometime next week. :)

  18. I absolutely LOVE Thai food so I will definitely be trying this recipe sometime! Thank you so much for your sweet comments...I always look forward to hearing your thoughts on my outfits! :)



  19. Looks like a tasteful healthy meal!


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