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Home Recipes Thai Green Curry

Thai Green Curry

  • 0 - 30 Minutes
  • Easy
  • Serves 4
  • <strong>Thai Green Curry </strong>

The Buddha Bowl – easy to make, even easier to enjoy. This satisfying dish uses an array of colourful vegetables and some simple pantry goods to serve up a flavourful, hearty dish that only takes a few minutes to prepare. Whether it is your staple mid-week dinner or a weekend lunch, you’ll love making it again and again.



  • 2 cups dry TILDA Pure Basmati rice
  • 2 pieces of chicken breasts, cut into strips
  • 1-2 tbsp of best quality green curry paste
  • 400ml of coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp of coconut sugar or brown sugar
  • 5 Thai green eggplants, quartered and kept in salted water until needed or zucchini if you can’t find those
  • Kaffir leaves Added to match method
  • A hand full of Thai basil (or normal basil)
  • A long red chilli – cut into strips to garnish (optional)

  1. Cook rice according to TILDA package direction.
  2. Add 2 tbsp oil to a hot pan and then add the green curry paste and cook stirring until the aroma is released.
  3. Add the chicken strips until they are coated with the curry paste.
  4. Then add the diced eggplant or zucchini.
  5. Add the coconut milk.
  6. Add the fish sauce, sugar and a pitch of salt. Mix well.
  7. Tear the kaffir leaves and add in. Cook for 3-5 minutes.
  8. Top with a handful of Thai basil and red chilli strips (optional).
  9. Serve with a steaming down of Fragrant Thai Rice (It always tastes better the next day if you can wait).