Thai Green Curry with Chicken

Servings: for 4 peopleThai Green Curry


  • 2 large organic chicken breasts (approx. 450g) sliced into 2cm strips. Or use tofu for a vegetarian option.
  • 1 ¼ cups coconut cream
  • 1 ½ cups chicken or veg stock

  • 6 large kaffir lime leaves (stem removed)

  • 1 cup green peas
  • 1 large onion, chunky diced
  • 250g white mushrooms, quartered
  • 2 large carrots, sliced thinly

  • 100g eggplant/aubergine, cut into 2cm2 pieces

  • 12 fresh Thai basil leaves, roughly chopped
1 x lemongrass stalk, crushed and cut into 3 pieces

  • 1 x lime, quartered

  • 1 tsp coconut palm sugar (replace with xylitol for lower glycemic load rating/diabetic baking)

  • 1 tbsp fish sauce (replace with tamari for a vegetarian option)
3 tbsp of green curry paste for a medium heat
  • 2 tbsp coconut oil

  • 1 red chilli, sliced (optional)


  1. Melt the coconut oil in a wok, over a medium heat, and add the onions. Gently fry until they soften.
  2. Add the curry paste and heat until it simmers. Add in a little of the coconut cream to stop it from burning. 

  3. Add the chicken and stir for 4 minutes. 

  4. Add the remaining coconut cream, stock, lemongrass, carrots, eggplant, mushrooms and kaffir lime leaves. Cook or another 5 minutes. 

  5. Add in the peas, red chilli, Thai basil leaves and season with fish sauce and coconut palm sugar to taste. 

  6. Turn off the heat and place a lid onto the wok. Leave to stand for 5 minutes. 

  7. Remove the lemongrass.
  8. Serve with lime wedges and steamed rice or quinoa or cauliflower ‘rice’. Enjoy! 

Notes: You can use whichever vegetables you prefer. Traditionally, a variety of small green eggplants, baby corn and carrots are used.

What’s nourishing about this recipe…

This is a nutrient dense meal containing many antioxidants. The aromatic flavours of the curry paste will help stimulate circulation and boost metabolism. The organic chicken is a good source of protein, supplying you with the essential amino acids your body needs to heal and nourish. The eggplants (or aubergines) contain an impressive array of vitamins and minerals, such as fiber, copper, potassium, manganese and folate, as well as vitamins C, K, B1, B3 and B6. On top of this, eggplants contain powerful antioxidants that zap free radicals and protect the cell membranes, including brain cells, from damage.