Thai Green Chicken Curry

Serves 4
  • Steps
  • Ingredients


  • For the Chicken Curry, place coriander seeds and cumin seeds into a frypan and toast over medium heat. Transfer to a spice grinder along with peppercorns and process until fine. Transfer to a food processor.
  • Place coriander, galangal, chillies, shallots, garlic, lemongrass, lime leaves, belacan and one quarter of the fish sauce and grapeseed oil into a food processor and process until smooth.
  • Heat remaining grapeseed oil in wok and add the paste. Cook for 5-7 minutes, stirring regularly. Add chicken and cook until starting to brown, about 4-5 minutes. Add coconut cream, coconut milk, remaining fish sauce and chicken stock. Bring to a gentle simmer and cook for 20 minutes.
  • Add eggplant, palm sugar and lime juice. Simmer until eggplant is tender and sauce has reduced, approximately 10-12 minutes. Remove from the heat.
  • For the Rice, place rice, lime leaves and 1½ cups water into pressure cooker or rice cooker and cook according to manufacturer’s instructions, until tender. Keep hot.
  • For the Nam Jim, place ingredients into a bowl and whisk together to combine.
  • For the Salad, place ingredients into a bowl and toss gently to combine.
  • To serve, toss salad and dressing together and place into a serving bowl. Serve with Thai Green Chicken Curry and rice.

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