Bowl of Thai green chicken & aubergine curry

Easy Thai green chicken curry

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(24 ratings)

Prep: 25 mins Cook: 30 mins

More effort

Serves 4

John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal623
  • fat42g
  • saturates31g
  • carbs15g
  • sugars8g
  • fibre3g
  • protein46g
  • salt1.7g
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  • 2 x 400g cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
  • 800g skinless chicken thigh, each thigh cut into three
  • 6 lime leaves, stalks removed, shredded
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
  • 25g galangal, sliced
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • handful pea aubergines or ½ aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • small bunch Thai basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.

  2. Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

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Comments, questions and tips

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14th Sep, 2019
Superb, especially made with his curry paste.
22nd Feb, 2014
This was fabulous and I will definitely make this curry again. It was very easy to make. Changed the recipe slightly by using only 1 can of coconut milk, used dark brown sugar instead of palm and did not use galangal. I also added fine beans and red pepper.
13th Jan, 2014
Such a good recipe! Turned out perfectly, and it was my first time cooking green curry for myself. Not difficult, and very satisfying results. Thank you! By the way, I used firm tofu instead of chicken (I'm a vegetarian) and substituted aubergine with zucchini. Turned out great.
10th Oct, 2012
Sorry I forgot to put I use chicken breast for this recipe instead of thigh, slice as thin as you can !!
10th Oct, 2012
Best Thai green curry recipe I have ever tried, after travelling round Thailand a few times I have tried to recreate this many times and this recipe does the trick !! I use ready made green curry paste and find the Mae Ploy brand the best, bought in my local asian supermarket but also saw it in Tesco's yesterday on their World food aisle. Follow the recipe exactly but find I only need 1 tin of coconut milk and I use the light coconut milk to make it healthier but doesn't change the taste at all. Also I don't use the galangal as I can't always buy it fresh and i use a large pinch of "Thai taste" shredded fresh kaffir lime leaves as the jar keeps in the fridge for months and easier than trying to find fresh all the time. Try it with John Torodes Pad Thai recipe also on this website its absolutely gorgeous.
21st May, 2012
Really enjoyed this curry! Halved the recipe as I was making it for just me and my boyfriend and it was great. I used muscovado sugar rather than palm sugar and omitted the galangal as I didn't have any but it was still absolutely delicious. So easy too!
14th May, 2012
I'm planning to try this recipe soon but have only found dried galangal - will this work??
6th Mar, 2012
Brilliant recipe - I made it for a GCSE assignment and made the paste from scratch. Personally I would have added a bit more paste as it wasn't quite as spicy as I would have had it. I had most of my teachers in wanting to try it! - but I suppose teachers will eat almost anything!!
3rd Mar, 2012
Tried and tested! It's quick, easy and marvelicious!!! I added red, green & yellow bell pepper and a handful of white mushroom though. Thank you for posting this recipe.
5th Jun, 2016
We only used 1 can of coconut milk but we didn't use chicken and instead used spud, cauliflower and green beans. We could maybe have done with another half tin of coconut milk, as all that veg soaked up the sauce, and it would be nice to have a bit more sauce. Really lovely and will be cooking again.
1st Feb, 2014
what is Galangal
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