Quick Green Curry

Red curry, yellow curry, and green curry. Let’s go for green curry today.

Curry appear more often on the stove when winter arrives. It is as comforting as a stew for me. The spices and the heat are wonderful to chase the seasonal blues away, at least for a meal.

To avoid lengthy time and laborious procedures in making green curry from scratch, a good quality green curry paste at hand is nothing to be embarrassed about. Spend about 25 minutes on this, instant gratification is upon your stomach.

Ingredients (Serve 2)

  • 400 g of chicken breast, cut in bite size, seasoned with salt
  • 1 stalk of lemon grass, bruised and bashed
  • 2 cloves of garlic, chopped
  • 6 birds eye chilli (green), chopped
  • 1 tbsp of brown sugar
  • 2 tbsp of fish sauce
  • 500 of water OR coconut milk
  • 3 – 4 tbsp green curry paste of good quality brand (~350ml, I purchased one by the name of Lotus in Asia Market or from scratch)
  • 1 normal aubergine OR Thai small aubergines
  • 1 bunch of fresh coriander leaves for garnishing


  1. Prepare the chicken breasts and aubergine in chunk size.
  2. Heat up a wok / deep pot with a few good drizzles of light veg oil.
  3. Toss in chopped garlic and lemon grass to stir fry until the aroma is released.
  4. Add in green curry paste to stir fry until fragrant.
  5. Now, add in water or coconut milk, mix even with the spice paste until smooth.
  6. Add in chicken breasts to be cooked in the spice broth for a while.
  7. Then, add in aubergine chunks and chopped green chillies.
  8. Season now with fish sauce and brown sugar.
  9. Turn the heat down, lid on. Let the ingredients simmer through until chicken is cooked and aubergine is tender.
  10. Garnish it with coriander leaves. Serve it hot with steamed rice.

One thought on “Quick Green Curry

  1. I’ve not tried the Lotus brand, I normally buy “Mae Ploy” in the Asia Market, it’s really good, but perhaps a little too salty. I’ll keep an eye out for the Lotus brand. Recipe looks great.

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