1. To make the green curry paste, place all the curry paste ingredients in a blender and process until smooth in consistency. Set aside.
  2. In a wok or a saucepan, heat 240ml of coconut milk over medium heat for 30 seconds. Add the green curry paste and slowly bring to a boil, stirring constantly. Add the remaining coconut milk and return to a boil.
  3. Add the chicken and cook, stirring, until the meat is no longer pink for about 5 minutes. Add the fish sauce, eggplant and green beans and cook for 10 minutes. Add the Thai basil leaves and cook for 1 minute. Garnish with lime wedges.

Chef’s Tip:

    Serve with steamed white rice!


Green Curry paste:

  • 4 stalks lemongrass, bottom 10 cm only, thinly sliced
  • 2 tbsp coriander seeds
  • 1 tsp kaffir lime leaves, chopped
  • 1 tsp cilantro, chopped
  • 10 fresh green Thai chilies, thinly sliced
  • 1 tbsp galangal, chopped
  • 1 tbsp ginger, chopped
  • 1/3 cup shallots, chopped
  • 2 tbsp garlic, chopped
  • 5 green or black peppercorns
  • 2 tbsp lime juice
  • 1½ tbsp palm sugar
  • 3 tbsp fish sauce
  • 120ml water



  • 360ml unsweetened coconut milk
  • 340g boneless, skinless chicken, thinly slice
  • 1 tbsp fish sauce
  • 120g Thai or Asian eggplant, cut into bite-sized pieces
  • 4 green beans, cut into 3cm lengths
  • ¼ cup Thai basil or sweet basil leaves, loosely packed



  • 1 lime, cut in wedges