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Thai Chicken and Eggplant Green Curry

An authentic recipe, using traditional Thai ingredients for a food experience straight out of a Bangkok street market.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper IconWhite Pepper Icon

  • Prep Time

    10 mins

  • Cook Time

    10 mins


  • 3 tbsp vegetable oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 jar Blue Dragon Thai Green Curry Paste
  • 2 cans Blue Dragon Coconut Milk
  • 4 shallots, finely chopped
  • 4 chicken breasts (free-range if possible), cut into thin slices (5mm wide)
  • 2 kaffir lime leaves
  • 6 baby eggplant, quartered
  • 24 pea eggplants
  • 1 red chilli, finely sliced, optional
  • A handful of Thai basil, optional
  • 1 carton coconut cream, optional
  • jasmine rice


  1. Heat spices in a dry frying pan until a light, even brown colour.
  2. Remove spices from the saucepan and pound in a mortar until finely powdered.
  3. Heat the oil in a saucepan and add the Thai Green Paste and spices and stir fry for about 30 seconds - 1 minute until it releases an aroma.
  4. Lower the heat and add the Coconut Milk. Allow it to simmer for about 1 minute.
  5. Add the chicken, shallots, shredded kaffir lime leaves and both types of eggplant and simmer for 3-4 minutes or until the chicken is tender and the eggplants are cooked.
  6. Remove from the heat and garnish with Thai sweet basil leaves, finely sliced chilli and drops of coconut cream.
  7. Serve with jasmine rice.