Thai Chicken Curry

Thai Chicken Curry 

Serves 6


  • 1kg Chicken thigh fillets*
  • 150g My Divine Foods Green Curry Paste
  • 300g Diced Onion
  • 400g Diced Eggplant
  • 250 g Fresh Green Beans
  • 40g Minced Ginger
  • 2 tablespoons Fish Sauce
  • 400ml Coconut Cream
  • ½ bunch Basil
  • 250ml Chicken Stock


  • Add curry paste to saucepan along with a ¼ of the coconut cream and fry for one minute.
  • Add diced Chicken and cook for one minute.
  • Add remaining coconut, fish sauce, ginger, onion and stock and simmer until meat is cooked through.
  • Add Eggplant and simmer for about ten minutes.
  • Add Beans and stir through.
  • Turn off heat and stir through fresh Basil leaves.

Serve with steamed jasmine rice. 

* Chicken can be replaced with Pork or Prawns