Thai Green Curry

Oh hi! It’s me, back again.  Long time coming.  No excuses.  Anyway, today’s recipe is the thai green curry that I made last night.  IT WASN’T ALL THAT GREAT.  That’s not to say that it wasn’t tasty, but I think a few amendments would have made it closer to #asianperfection.  Amendments that I have included in the recipe below.

Firstly, you need to make the Thai Green Curry paste. I already had this made from about a delicious meal I was cooked a few weeks ago. One of the charms of this paste is that it can be kept for up to 3 weeks in the fridge, so make a big ole’ batch.  Anyway, this was a t.g.c.p. that I had no involvement in making, but I am told on good authority that it was this recipe  almost exactly.  Although this paste is lovely, it’s more ‘fragrant’ than it is ‘punchy’, and I would throw in a few more chillies and maybe go a little heavier with the cumin, coriander, and fish sauce.  But that’s just me, and I like a spicy t.g.c.

I made my t.g.c with chicken, broccoli and aubergine. Highly unauthentic, highly delicious.

Thai Green Curry with Chicken and Aubergine:

(Serves 3-4)

-t.g.c.p. around half the quantity made above, but add more/less as you wish

-1 Aubergine

-Cumin seeds

-Coriander seeds

-1 Onion

-3 Chicken breasts

-Some kind of green veg.  I used broccoli as it was in the fridge, but bok choi is probably nicer

-1/2 Tin coconut milk


To begin with, chop your aubergine into cubes and toss in oil.  When I was cutting my aubergine I was like ‘oh wow, it turns out aubergines totally smell of bananas when you cut them?’ and I thought I would reveal this awesome revelation to you blog readers to much applause.


Unfortunately I then noticed I was chopping my aubergine next to some bananas. THEORY DISPELLED.


Anyway, crush some cumin and coriander seeds and season.  (I scattered some coriander leaves on mine, but this was an error as they just became crispy and sad.) Add salt and pepper to taste.  Cover in tin foil and put into an oven on 200 degrees C for around an hour.  Aubergines take bloody ages to cook.  Image

Once your aubz are all soft and delicious, slice your onion and cook off (with a little of the cumin-coriander mix again).  Once they’re softened a little, add the t.g.c.p. to your frying pan and let it sizzle for a bit.  Next add your chicken, cut into cubes which are small enough to eat in one go, but big enough not to make you think of a ready meal. Depending on how crispy you like your green veg, add in at some point after the chicken but before the coconut milk.  Next stir in your already delicious cooked aubz.

Once the chicken is cooked, add in the coconut milk, and I added about a cup full of water. Note I mean a cup in the having-a-cup-next-to-your-hob-and-using-it way not the American official measurement kind of way. Give that a mix and let it get fully hot.


Plate up the curry on your rice, and sprinkle with some torn up coriander leaves.  I bought my coriander from Lidl, which meant it was only 59p for a siezeable bag, but also meant that I had a sadness in my heart for several hours afterwards.  It’s pretty grim in there lads.

Anyway, there you have it, Thai green curry with aubergine and chicken and a green veg of your chosing. Enjoy!



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