Chicken green curry


300 grams chicken
3 tbsp. kaeng khiao wan chilli paste (click here)
1/2 cup eggplant, cut into bite-sized or sweet peas
1 cup coconut cream
1 1/2 cup coconut milk
1/4 cup sweet basil
2 kaffir lime leaves (optional)
1 tbsp. sugar
1 1/2-2 tbsp. fish sauce
1 tbsp. cooking oil
1 shreded red spur chilli for garnish


  1. Cut chicken into long, thin slices, mix 1/2 tsp. salt, and fry until dry.
  2. Fry chilli paste with oil until fragrant, reduce heat, add coconut cream a little at a time, and cook with stirring until coconut cream begins to have and oily sheen
  3. Add the chicken and torn kaffir lime leaves and cook a short time, then dip curry into a pot, add the coconut milk and the sugar and fish sauce, and heat. When boiling, add the eggplant or peas. When the meat is done, add the sweet basil and remove from heat. Garnish with chilli.

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