Green chicken curry

Green chicken curry

This flavoursome green curry is a weeknight winner.


Looks like your closest store is Coles Geraldton 6530 Change location


RSPCA Approved Chicken Thigh Fillet Large Pack image

RSPCA Approved Chicken Thigh Fillet Large Pack approx. 1.2kg

$10.50 per 1kg

Special available from 23/10/17 to 18/10/20


Baby Broccoli image

Baby Broccoli 1 bunch

$2.00 per 1ea

Special available from 04/04/18 to 10/04/18


  • 1 tablespoon olive oil
  • 2 tablespoons green curry paste
  • 800g chicken thigh fillets, fat trimmed, cut into 3-4 cm pieces
  • 1 tablespoon lemon grass paste (fresh section in supermarket in a tube)
  • 350g eggplant, cut into 2.5 cm pieces
  • 500g kipfler potatoes, peeled, cut in chunks
  • 500ml Massel chicken style liquid stock
  • 2 kaffir lime leaves
  • 270ml light coconut cream
  • 1 bunch broccolini, trimmed, cut in 4cm lengths
  • 3 shallots (spring onions), trimmed, cut into 4cm lengths
  • 1 cup Thai basil leaves
  • 1 lime, cut into wedges
  • Steamed jasmine rice, to serve


  • Step 1
    Heat the oil in a large non-stick pan with a lid. Add the curry paste and cook 1 minute. Add the chicken and lemongrass. Cook stirring often, for 4-5 minutes or until the chicken is sealed on all sides. Add the eggplant and stir to coat in the spice mix.
  • Step 2
    Add the potatoes, stock and lime leaves. Bring to boil, reduce heat to low. Simmer covered for 20-25 minutes. The eggplant will breakdown and thicken the sauce.
  • Step 3
    Stir in the coconut cream, broccolini and shallots. Simmer for 2 minutes. Serve topped with fresh Thai basil leaves and a squeeze of lime.


    How to cook white rice using the absorption and boiling methods


Tip: for an even lighter version, swap the light coconut cream for light coconut milk. You may need a little less as the sauce will become a bit thinner. This curry is quite wet.

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