New? Register Here    Lost your Password?

Thai Green Curry

Submitted by: aedrielle on May 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Thai Green Curry

A delicious Thai Green Curry that I’ve been making for a while. I got this recipe from a friend of mine, and I’m not sure where he got it! You can substitute the chicken for any other meat, although I’ve not tried that! I think shrimp would be good!

Difficulty: Intermediate

Servings: 4

Prep Time: 20   Cook Time: 30  


2-3 teaspoons Green Curry Paste
1 can Coconut Milk (Regular, not ‘Lite’)
2 tablespoons brown sugar
3 red chili peppers, sliced (and wash your hands after you slice these!!)
1 tablespoon peanut oil (or other vegetable oil)
¾ lb chicken cut into bit sized pieces
1 tablespoon Fish Sauce
¾ cup basil, chopped
1 large eggplant, cut into strips (about ½” cubed strips)


1. Heat oil over medium heat. When hot, add in curry paste and whisk to sauté – until fragrant.
2. Turn up heat to medium-high and *slowly* add in coconut milk, whisking all the while.
3. Add chicken when liquid comes to a boil. Keep stirring at a low boil until chicken is cooked.
4. Add in brown sugar, chili peppers, fish sauce, and basil. Stir, bring back to low boil.
5. Add eggplant strips. Stir every few minutes and push everything down under the surface of the sauce.
6. It is done when the eggplant is soft and slightly brownish in color, about 15-20 minutes. But you can check the eggplant along the way – just take a piece out and let it cool and take a bite. It you like the consistency, it’s done. The more cooked it gets, the softer and less tasteful it gets.
7. Serve over rice and enjoy!

Categories: Main Dish, Poultry


Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).

Browse Tags

4th-of-July American Amish Appalachian Asian bake-sale birthday candy cast-iron-skillet Chinese chocolate Christmas Christmas Cookie comfort-food Country-Style Cuban Danish Derby-Day Dutch Easter easy egg-free electric-skillet Fall Feingold-safe Filipino Finnish flowers football French garden German Greek Halloween Hawaiian healthy holiday Italian jam make-ahead Mennonite Mexican microwave Moroccan New Years no-bake no-cook no-knead Oriental picnic Polish Puerto Rican quick sausage Scandanavian soup Southern Southwest spicy Spring Summer Tex-Mex Thai Thanksgiving Traditional vanilla zucchini

If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!