Recipe by: Eunie Tan

Source: Same-Same Thai Cookery School, Koh Phangan

Serves: 4


  • 2 boneless chicken breast
  • 1 fresh red chilli, cut in big chunks
  • 4-5 Thai eggplant, cut into 4 to 6 wedges (depending on size)
  • 2 fresh (or 2 dried) kaffir lime
    leaves, stalks removed
  • 1 carrot, thick slices
  • ⅔ chicken or vegetable stock
  • 1 packet baby corn, cut in half lengthways (into quarters for
    large baby corn)
  • 1 cup coconut cream
  • 1 cup coconut milk
  • 5 snake beans, cut into 2 inch pieces
  • 2 tsp fish sauce
  • Sweet basil leaves
  • ½ tsp sugar to taste
  • Green Curry paste (see Eunie’s recipe)
  • 1 Tbsp veg oil


  • Cut chili lengthways and remove seeds and cut into big pieces.
  • Remove the stem from the kaffir lime leaves and cut into small pieces.
  • Cut the chicken breast in half lengthways and then cut crosswise into pieces 1 cm thick.
  • Heat the oil in the wok and stir-fry green curry paste with kaffir lime leaves until fragrant.
  • Add the chicken and stir to combine with paste – about 30 seconds.
  • Add stock, eggplant and chili. Once the stock is simmering add the rest of the vegetables.
  • Pour in the coconut milk, stirring to combine. Bring to the simmer. Add fish sauce and sugar and cook until the vegetables are cooked.
  • Add the basil and remove from heat and serve.

Download PDF here: Thai Green Chicken Curry Eunie Tan