
- Cooking Classes
- Master Classes
- Middle Eastern Cooking Masterclass [NEW]
- Quick & Tasty Cooking Class
- Malaysian Cooking Masterclass [NEW]
- Latin Desserts Masterclass
- Cooking with Australian Ingredients Masterclass
- Flavours of Latin America Masterclass
- Dumpling Party
- Street Food of Asia
- Thai Cooking Masterclass
- Vietnamese Cooking Masterclass
- Japanese Cooking Masterclass
- Chinese Cooking Masterclass
- Indian Cooking Masterclass
- Indonesian Cooking Masterclass
- Korean Cooking Masterclass
- Mexican Cooking Master Class
- Spanish Cooking Master Class
- Pizza Making Party
- Italian Cooking Master Class
- Greek Cooking Master Class
- Vegan Cooking Master Class
- Mooncake Making Class
- Cooking with the Stars Series
- The Confident Home Chef
- The Confident Home Chef – Poultry Essential Workshop
- The Confident Home Chef – Pork & Game Essentials Workshop
- The Confident Home Chef – Beef & Lamb Essentials Workshop
- The Confident Home Chef – Seafood Mastery Workshop
- The Confident Home Chef – Artisan Handcrafted Skills: Pasta, Noodles & Dumplings
- The Confident Home Chef – Vegetable & Plant-Based Cooking Workshop
- The Confident Home Chef – Pastry Specialties Workshop
- The Confident Home Chef – Bakery Specialties Workshop
- The Confident Home Chef – Sauces, Fermentation & Pickling Workshop
- Online Cooking & Hamper
- Virtual Team Building Cooking
- Vietnamese Cooking Hamper Delivered & Online Class
- Japanese Sushi Making Hamper Delivered & Online Class
- Mexican Cooking Hamper Delivered & Online Class
- Chinese Dumpling Hamper Delivered & Online Class
- Italian Pasta Making Hamper Delivered & Online Class
- Japanese Ramen Cooking Hamper Delivered & Online Class
- Bush Food Cooking Hamper Delivered & Online Class
- Gift Vouchers
- Recipes
- Master Classes
- Events
- Kids & Teens
- NDIS
- Blog
- calendar
Printer Friendly
Print Option


Green Chicken Curry
- Servings
1 - Prep
30 m - Cook
20 m
Recipe By: Chef Ha Nguyen
Thai green chicken curries are easy and delicious, perfect for a quick lunch or dinner. This recipe is for one person. See how to make green curry paste.
Ingredients
- 200 g Chicken thigh or fillet
- 1/4 cup Vegetables (chunky diced eggplant, carrot, capsicum green beans)
- . . Seasoning (1-1.5 tasp fish sauce, 1/2 tasp palm sugar, white pepper)
- . . Frying ( 1 tasp canola oil, 1-2 tasp Thai paste, 100ml coconut cream or milk)
- . . To garnish with Thai basil, coriander, chilli slices, touch of coconut cream)
Directions
-
1
Bring a pot to the stove to medium heat. Add canola oil and fresh Thai paste. Cook and stir for 1-2 minutes or the oil starts to sit on top of the curry paste. Add coconut cream then eggplants or any hard vegetables. Cook until they are soft.
Add chicken, stock (water). Cook for 2-3 minutes till the chicken is cooked.
Simmer for 5 minutes or until eggplants are tender. Add seasoning. Remove from heat, stir in soft vegetable - green beans or spring onion, some kaffir lime and basils leaves.
Garnish with chilli, coriander leaves and basil and serve with rice.
© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 09/05/2025