Chicken Green Curry (Paste)

It is the fiercest of all Thai curries, the spiciness which comes from fresh green chilies also provides its bright green colour.

Product Line:

Thai Premium Paste

Active Cooking Time:

20 Minutes or less

Serving Size:

3-4  Servings

Chef Nooror’s Pro Tip:

For a lighter less creamy curry simply add up to 100mlL more water to the recipe, but remember to adjust the seasoning accordingly.

Amount of Paste Needed:

  • 4Tbsp.™Green Curry Paste (about 70g. or 50g. for a less spicy result)

What Else You Will Need:

  • 2 Chicken Breasts (about 300-350g.)
  • 3-4 Thai Baby Aubergines
  • 2Tbsp. Vegetable oil
  • 400mL ™Coconut Cream
  • 100mL Water
  • ½Tbsp. ™Thai Premium Fish Sauce
  • ½Tbsp. Sugar


  • 2 large chilies
  • Small handful of Fresh basil leaves or ™Sweet Basil
  • ™4 kaffir lime leaves


  1. Slice the aubergines, and chicken breast.
    • Note: Soak the sliced aubergines in lime or lemon water stop them turning brown.
  2. Heat 2Tbsp. of vegetable oil in a sauce pan.
  3. Add the Green Curry Paste and stir-fry until aroma develops and lower the heat.
  4. Add half of the Coconut Cream. Bring to boil.
  5. Add the remaining Coconut Cream and 100mL water. Bring to boil.
  6. Add the chicken breast, vegetables and Kaffir Lime Leaves.
  7. Season with Thai Premium Fish Sauce and Sugar to taste.
  8. Simmer until chicken and vegetables are cooked through.

Serve hot with ™Thai Jasmine Rice.