Gizzi's Thai Green Curry - The Genuine Article

Thai Green Curry - The Genuine Article

Serves 4
Preparation time 20 minutes
Cooking time 15 minutes

Nutritional Breakdown

Based on this revised recipe - Thai Green Curry has 448kcals and 12.8grams of fat per serving


For the paste

  • 2 long green chillies
  • 10 green birds eye chillies
  • 1 tablespoons chopped lemon grass
  • 3 shallots, peeled and chopped
  • 8 cloves garlic, peeled and chopped
  • small bunch fresh coriander, with roots if you can find them
  • ½ teaspoon ground cumin
  • 2 teaspoon ground coriander
  • ½ teaspoon white pepper
  • 3 lime leaves, chopped
  • 2 teaspoons of shrimp paste
  • 1 teaspoon salt
  • 1 tablespoon of groundnut or vegetable oil
  • 2-3 tablespoons of water


  • 2 chicken breasts, sliced
  • 8 green aubergines, quartered (asparagus or purple aubergines will work just as well)
  • 2 handfuls of spring pea aubergines picked off their stems
  • 1 x 400g can low fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon palm, brown sugar or fruit sugar
  • 2 Lime leaves, sliced
  • 1 red chilli, sliced


  • Thai basil and 440g of Fragrant Thai Rice to serve


Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken.

Coat the chicken in the paste, then add in both lots of the aubergines.

Pour over the coconut milk, fish sauce, sugar, lime leaves and chilli and let simmer for about 7 minutes or until the chicken and aubergines are cooked through and the sauce has thickened a little. Pour into a serving pot and sprinkle with Thai basil leaves to serve. Serve with Thai fragrant rice.


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Gizzi Erskine Recipes Thai Green Curry

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