Chicken Thai Green Curry with Thai Aubergines

A Taste of Thailand in Your Own Kitchen

Nothing beats the warmth and vibrancy of a homemade Thai green curry. With tender chicken, sweet Thai basil, and Thai aubergines simmering in a creamy coconut curry sauce, this dish is perfect for those evenings when you crave something comforting yet packed with flavour. The best part? This authentic Chicken Thai Green Curry takes just 20 minutes to make, making it an ideal midweek meal.

The combination of bold green chillies and fragrant herbs like Thai sweet basil gives this curry its signature vibrant green colour and depth of flavour. Many assume that the green hue comes from coriander leaves, but in fact, it’s the green chillies that provide the true colour. The rich, mildly spicy sauce pairs wonderfully with the natural sweetness of coconut milk, making it a balanced, irresistible meal that will quickly become a favourite in your household.

What Makes Thai Green Curry Unique?

Thai green curry, known as Gaeng Kiaw Wan (แกงเขียวหวาน) in Thai, translates to "sweet green curry," and is a beloved dish across Thailand. As the name suggests, it is both mildly sweet and spicy, though variations exist depending on the region. Central Thai green curry is typically sweeter and milder than the spicier versions from the southern regions.

The star ingredient in any green curry is the Thai green curry paste, which is a blend of fresh green chillies, galangal, garlic, lemongrass, and coriander root. It’s essential to note that some mass-produced pastes may bulk up with coriander leaves, but authentic paste should derive its flavour and green colour from the chillies, giving the curry its characteristic heat and vivid colour.

In this recipe, we use Mae Jum’s Thai Green Curry Paste, an authentic and all-natural blend that brings the true flavours of Thailand to your kitchen. The paste’s rich combination of herbs and spices allows you to create an authentic Thai curry with minimal effort, making it a staple for busy home cooks.

Key Ingredients in Thai Green Curry

The ingredients that make up this delicious curry each play an important role in its overall flavour and texture. Here’s a closer look at the key players:

• Mae Jum Thai Green Curry Paste (35g): A fragrant blend of green chillies, lemongrass, galangal, and other Thai herbs and spices.

• Coconut milk (400ml): Provides a rich, creamy base that tempers the heat from the chillies and balances the overall flavour.

• Chicken breast (350g): Lean and tender, chicken absorbs the curry’s flavours beautifully.

• Thai aubergines (250g): A staple in Thai curries, these small, round aubergines have a slightly bitter taste that contrasts perfectly with the sweetness of the coconut milk.

• Palm sugar (1 tbsp): Adds a subtle sweetness that rounds out the spice.

• Fish sauce (2 tbsp): Provides the essential salty, umami flavour typical in Thai cooking.

• Sweet Thai basil: A fragrant herb that adds a fresh, slightly anise-like flavour to the curry.

• Shrimp paste (optional, 1 tbsp): Adds depth and richness for a more traditional taste.

The beauty of Thai green curry is in its versatility, while chicken and aubergines are common choices, you can easily substitute with your favourite vegetables or proteins like tofu, prawns, or beef.

How to Make Chicken Thai Green Curry

Making this authentic Thai green curry is quick and straightforward. You’ll only need a few ingredients and a large saucepan to whip up this flavour-packed dish.

1. Fry the Curry Paste: Start by heating a tablespoon of oil in a saucepan over medium-high heat. When the oil is hot and starting to shimmer, add Mae Jum Thai Green Curry Paste and stir. Frying the paste releases its natural oils and intensifies its aroma, creating the perfect base for your curry.

2. Add Coconut Milk: Scoop the thick, creamy layer from the top of an unshaken can of coconut milk, about 100ml, and add it to the paste. This step helps to loosen the paste while keeping the sauce rich. Let the mixture simmer and bubble lightly before adding your seasonings: fish sauce, palm sugar, and shrimp paste (if using). This combination of salty, sweet, and umami flavours creates the signature balance of Thai curries.

3. Cook the Chicken: Add thinly sliced chicken breast to the pan, stirring to coat the meat in the curry paste and coconut mixture. Stir-fry the chicken for a few minutes until it’s cooked through and fully flavoured by the curry sauce.

4. Add the Vegetables: Now, pour in the remaining coconut milk and let it simmer for 5 minutes. Then, add the Thai aubergines and cook for an additional 10 minutes or until the aubergines are tender. The aubergines will soak up the flavours of the sauce while softening into a deliciously creamy texture.

5. Final Touches: Before serving, stir in a generous handful of fresh sweet Thai basil and, if desired, add a few slices of fresh red or green chillies for extra heat. This finishing touch adds a burst of freshness to the dish, making it even more aromatic and visually appealing.

6. Serve and Enjoy: Spoon the curry over freshly steamed jasmine rice or serve it with rice noodles. For an extra layer of flavour, add a squeeze of fresh lime juice just before serving. The combination of the creamy curry sauce, tender chicken, and slightly bitter aubergines creates a meal that’s perfectly balanced and absolutely delicious.

Why Mae Jum Thai Green Curry Paste?

Using Mae Jum’s Thai Green Curry Paste ensures that you’re getting an authentic and high-quality product. The paste is free from artificial additives and preservatives, bringing the true flavours of Thailand into your home. Unlike many store-bought options, Mae Jum’s pastes are crafted with traditional Thai ingredients, ensuring each dish you make is bursting with freshness and authentic flavour. Whether you’re new to Thai cooking or a seasoned enthusiast, Mae Jum’s pastes make it easy to prepare delicious meals in a fraction of the time.

Tips for the Perfect Thai Green Curry

• Coconut Milk Quality: Use full-fat coconut milk for a richer, creamier sauce. The thick layer on top is essential for creating a luscious texture.

• Aubergine Texture: Thai aubergines should be cooked until tender but not mushy. Keep an eye on their texture while simmering.

• Personalise the Heat: If you prefer a milder curry, reduce the number of fresh chillies or add more coconut milk to mellow the spice.

• Serving Options: While jasmine rice is traditional, you can switch things up with rice noodles for a lighter, slurp-worthy option.

Experiment with Other Variations

One of the great things about Thai green curry is its flexibility. While this recipe uses chicken and Thai aubergines, you can easily adapt it based on what you have available. Try swapping out the chicken for prawns, beef, or tofu for a vegetarian version. You can also add other vegetables like bamboo shoots, baby corn, or bell peppers to create your own version of this beloved Thai dish.

Whether you’re a Thai food enthusiast or trying Thai green curry for the first time, this dish is sure to delight with its harmonious blend of sweet, spicy, and aromatic flavours.

Chicken Thai Green Curry with Thai Aubergines

Course

Thai Green Curry

Cuisine

Thai

Season / Occasion

Quick Weeknight

Calories

285.6

A recipe by Jatuporn (Jum) ★★★☆☆ 3.0· 41gluten-freenut-free

Serves − 4 +

Metric Imperial

Prep

10 min

Cook

25 min

Total

35 min

Difficulty

Easy

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Tender chicken, Thai aubergines, and fresh basil in a fragrant green curry sauce—ready in 25 minutes. This is authentic Southern Thai cooking, made with Mae Jum's stone-ground paste.

Ingredients

• 35 g Thai Green curry paste
• 1 tbsp coconut oil/vegetable oil
• 400 ml coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 500 g chicken breast
• 250 g Thai aubergine
• — Sweet Thai basil to garnish
• — Green chillies to garnish
• — Fresh lime juice

Method

1

Chop Thai aubergines into chunks. Cut them into quarters rather than smaller pieces so they hold their shape during the longer simmer and absorb the sauce without turning mushy, they should be tender but still intact when the curry is ready to serve.

2

Thinly slice chicken breast into thin, even strips. Slicing thinly ensures the chicken cooks quickly and evenly, and thin pieces absorb the curry sauce more effectively, giving you a more flavourful and tender result throughout.

3

Heat the oil on med/high heat in a saucepan and fry curry paste to build aroma. Stir constantly for 2 minutes, the paste should become deeply fragrant and the oil should begin to separate before you move on.

4

Add 100ml coconut milk to loosen the mix and bring to a light simmer, then blend in the fish sauce and palm sugar. Taste the sauce at this point, it should be a good balance of savoury and lightly sweet before the chicken goes in.

5

Add chicken breast, lightly stir fry meat until it is coated. Then add the remaining coconut milk and bring the heat up to simmer for 5 minutes. The chicken should be just cooked through at this stage before the aubergines go in.

6

Add aubergines and cook for a further 10-12 mins, or until the Thai aubergines are soft. If necessary, add water to thin the sauce. The aubergines are ready when they yield easily to a spoon with a little pressure, but haven't collapsed entirely and still hold their shape.

7

Remove from heat and stir in chillies and a handful of sweet Thai basil. Adding the basil off the heat preserves its vivid colour and fresh fragrance, it should wilt gently rather than cook. Serve up with a lime on the side and jasmine rice or rice noodles. Enjoy!

Nutrition per serving

285.6kcal

Calories

16.3g

Fat

10.9g

Carbs

33.4g

Protein

1.8g

Fibre

628.8mg

Sodium

Used in this recipe

Thai Green Curry PasteAdd to basket