Thaï Green Curry with Chicken


Lately I’m in a mood for Thaï food, I don’t know why.

on the picture you have my attempt of this dish, but I will give you my girlfriend’s recipe that is way better.


  • 12 okras
  • 10 baby corns
  • 6-7 Thaï eggplants
  • 4 Chinese long beans
  • 2 cloves of garlic
  • 4 lime leaves
  • 2 lemongrass stick
  • A piece of galangal
  • 1 big onion
  • 4 chicken breast
  • 150gr of Thaï green curry paste
  • 700ml of coconut milk
  • 150gr of mange-tout
  • 1 tablespoon of fish sauce

  1. Wash and cut in bite size pieces the okras, baby corns, eggplants, long beans. Slice the onion and cut in two the mange-touts.
  2. Dice the chicken breast in bite size pieces.
  3. Crush the garlic, do some incisions on the lemongrass and cut the galangal in two.
  4. Fry the onion in a pan on a medium high heat with a little bit of the curry paste.
  5. Add the chicken and the fish sauce and stir fry on high heat.
  6. Steam the okras, eggplants and the long beans and start to cook the rice.
  7. Add to the pan the baby corns, the mange-touts and the garlic and cook for a couple of minutes.
  8. Add the coconut milk, green curry paste, the galangal, the lemongrass and the crushed lime leaves and reduce heat to medium low. Simmer for 5 to 10 minutes.
  9. When the steamed veggies are ready, add them in the pan.
  10. Simmer for 5 more minutes. Depending of the preferred consistency, add some water.

It is great with some long rice.

Bon appétit!

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