Recipe by: Nok Wasabii

Source: Family recipe

Serves: 6 – 8


  • 1.5 cups Chicken breast (bite Sze)
  • 4 tbsp Green chili paste (medium to hot)
  • 2 cans of Coconut milk
  • 1 cup Chicken stock
  • 1 cup Thai eggplants
  • 2 tbsp Cooking oil
  • 2 tbsp Palm sugar (White sugar)
  • 3 tbsp Fish sauce
  • Julienned Chili to garnish
  • Shredded kaffir leaves
  • Thai sweet basil to garnish


  • Put oil and green chili paste into a medium pot. Stir until the green chili is aroma and add half of coconut milk and mix well. After it’s bubbling, add chicken and the rest of coconut milk. Don’t stir !!
  • After 10-15 minutes, add eggplant and shredded kaffir lime leaves. Put fish sauce and palm sugar to taste. Turn off the heat, add all sweet basil as you like.
  • Serve on a bowl and garnish with chili. Now it’s done. Serve with jasmine rice

Download PDF version here: thai-chicken-green-curry-nok-wasabii