Thai Green Curry Chicken

The Origin of Taste
Course Main Course
Cuisine Thai
Servings 2 people


  • 2-3 tbsp The Origin of Taste – Thai Green Curry Paste
  • 1 cup Jasmine Rice
  • 3 tbsp Vegetable Oil
  • 400 ml Coconut Cream
  • 200 ml Liquid Chicken Stock or 1 Tablespoon of Chicken Stock Powder
  • 400 gm Chicken Thigh or protein of your choice
  • Golf Ball Eggplant*
  • Red Capsicum 
  • Snake Beans *
  • Baby Corn*
  • Bamboo Shoots*
  • Salt, Sugar, and Sour to taste e.g. Fish Sauce, Palm Sugar, Lime Juice
  • Chopped fresh Chilli Optional – if you like it hot
  • Crispy Fried Shallots Optional
  • Coriander for Garnish Optional


  • Wash rice thoroughly before cooking
  • Slice the chicken into medium size pieces
  • Heat a deep frying pan (or wok) to a medium heat and add oil
  • Add chicken and sauté for about 2 – 3 minutes
  • Add The Origin of Taste – Thai Green Curry Paste and stir fry for about 3 minutes until fragrant
  • Stir in the coconut cream and chicken stock
  • Allow to come up to a gentle simmer for about 5 minutes.
  • Season by adding about 1 tablespoon each of lime juice, fish sauce and palm sugar (to taste)
  • Stir through, taste again and adjust seasoning to your likening
  • Add Baby Corn and Bamboo Shoots and cook for 1 minut
  • Add Golf Ball Eggplant, Red Capsicum, and Snake Beans
  • Simmer for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max
  • Ladle curry into a sperate bowl
  • Garnish with coriander leaves
  • If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl
  • Top your Thai Green Curry Chicken with Crispy Fried Shallots (if using)
  • Serve steamed Jasmine Rice separately and add to curry as desired
  • Before eating, take photo and share!!!
  • Bon Appetit


* These ingredients can be substituted with fresh Button Mushrooms (quartered), Green Beans, Snow Peas, Broccoli, Carrot, etc. (whatever you can get your hands on)
Keyword Chicken, Curry, Green, Thai

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