Thai Green Curry with Chicken and EggPlant.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor at a lower cost.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: store-bought red curry paste

Homemade can be healthier, while red paste is often cheaper.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories, canned mushrooms are often cheaper.

Prepare eggplant by soaking in salted water to prevent browning.

Heat a large pot on full heat and add 900 ml of fresh coconut milk.

Stir the coconut milk continuously to prevent burning.

Add half of the green thai curry paste and half of the red chili paste to the pot and dissolve.

Taste the mixture and add the remaining red chili paste if desired for spiciness.

Add 10 kaffir lime leaves to the pot and stir.

Add 1 kg of chicken breast to the pot and stir to separate the pieces.

Cook the chicken until it reaches an internal temperature of 70-75°C, stirring occasionally.

After about 5 minutes of boiling, add palm sugar and fish sauce to the pot and stir until the palm sugar is melted.

Add the eggplant to the pot and stir to combine with the chicken.

Add 3 jugs (the same amount as the coconut milk used) of diluted coconut milk to the pot, or water if diluted coconut milk is unavailable, and stir.

Cover the pot, reduce the heat by one notch, and simmer for about 15 minutes.

After 12 minutes, add salt and sliced chilies to the pot and stir.

Turn off the heat and add sweet basil, stirring to combine.

Serve the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens