Thai Green Curry

cooking-time15 mins cooking-servings8 SERVINGS


  • 1 pack Sadia Chicken Cubes
  • 3-4 tbsp green curry paste
  • 2-3 cloves shallots, chopped
  • 2 tbsp olive oil
  • 1 cup chicken broth or veggie broth
  • 1 can coconut milk (full fat)
  • 1 tsp sugar
  • 1 tsp fish sauce
  • 1 Japanese eggplant, thinly sliced into half-moons
  • 1 red bell pepper, sliced
  • 6–8 kaffir lime leaves
  • 1-2 tsp Lime juice to taste
  • 1/4 cup fresh Thai basil leaves, torn
  • Lime wedges for garnish (optional)"


  1. Heat oil in a heavy bottom pot over medium-high heat. Saute chopped shallots first, then add in curry paste. Stir-fry for about 2-3 min. Then add in kaffir lime leaves.
  2. Add the stock and continue to stir while scraping the browned bits. Then stir in the coconut milk, add sugar and fish sauce.
  3. Add in the chicken cubes and eggplant, then bring to a gentle simmer. Simmering uncovered for about 5 mins, or till chicken is cooked and eggplant soften.
  4. Add a squeeze 1-2 tsp of lime to taste (add more if needed). For more depth, add sugar or fish sauce according to your preferred taste.
  5. Add basil leaves and it's ready to serve while it's hot! Great with rice!

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