How To Make… Thai Green Curry

Andy Oliver, Head Chef of critically acclaimed Som Saa, has collaborated with Singha Beer to devise a selection of recipes. A modernised version of a Thai classic, the chef’s Thai green curry recipe with chicken, pea aubergines and Thai basil takes just 10 minutes to prepare and 20 minutes to cook.

“This classic Thai curry is bursting with flavour, perfect for an evening dish. Serve as part of a shared Thai meal with jasmine rice.”


Serves two-four

Green curry paste, 150g, ideally homemade

Thick fresh coconut cream, 450ml

Light chicken stock, 300ml

Coconut oil, a drizzle (optional)

Chicken thighs, 350g, skinned, boned and cut into bite sized chunks

Palm sugar, 1 Tbsp

Fish sauce, 3 Tbsp

Kaffir lime leaves, 5-6 (fresh or frozen), torn

Thai pea aubergines, 2 Tbsp

Thai apples or round aubergines, 3, each sliced into 6 pieces

Long red or green chillies, 2-3, sliced at an angle

Thai basil leaves, a large handful, picked


First, add half of the coconut cream to a pan and place on a medium high heat. If using coconut oil, you can add a splash of coconut oil now, too.

Allow the cream to boil rigorously until it starts to become shiny and oily. When it does, add the curry paste and stir in to ‘fry out’ in the oily cream for 4 minutes on a medium heat.

When the paste smells less raw and becomes more fragrant and oil is starting to show on the surface, add the sliced chicken.

Continue to fry for 4-5 more minutes, stirring the mix regularly.

Next add the palm sugar, pea aubergines, the fish sauce and the kaffir lime leaves.

Continue to cook for 1-2 more minutes before adding the apple aubergines, the chicken stock and most (but not all) of the remaining coconut cream.

Allow the curry to simmer gently for a few minutes before adding the sliced green chillies and the remaining coconut cream.

Stir through and simmer for an extra minute before tasting to check the seasoning – it should be rich, fragrant, slightly spicy with a touch of sweetness from the coconut cream and saltiness from the fish sauce.

Finish by stirring through the Thai basil leaves and serving.


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