Thai green chicken, aubergine, and red pepper curry

Thai green chicken, aubergine, and red pepper curry

Thai green chicken, aubergine, and red pepper curry

The key to success with this recipe is getting hold of the good stuff.

As with all Asian cuisine, a little time spent in tracking down your nearest, friendly Asian supermarket will pay dividends in the long run.




Serves 1


  • about 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 3 tbsp Thai green curry paste (see notes)
  • 5 or 6 kaffir lime leaves
  • 2 stalks lemon grass, cut into thirds and bruised
  • 1 400ml tin light coconut milk
  • 1 chicken breast, cut into bite sized pieces
  • 1 small aubergine, cut into bite sized pieces
  • 1 red pepper, cut into strips
  • a good handful fresh coriander leaves
  • 3 or 4 tbsp fish sauce (see notes)


  • Heat the coconut oil in a large non-stick pan over medium heat.
  • Fry the onion until soft.
  • Add the green curry paste. Stir fry for a few minutes. Add a splash of hot water if it threatens to stick.
  • Add the coconut milk.
  • Add the kaffir lime leaves and lemon grass. Stir well, and bring to a low simmer. Simmer for about 5 minutes or so.
  • Add the chicken, aubergine, and red pepper. Simmer until the chicken is cooked through, and the vegetables are tender, about 20 minutes.
  • Add the coriander leaves and fish sauce. Simmer for a further minute. Serve. This dish works well on it’s own, but a side order of cauliflower rice wouldn’t hurt.


To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.

Similarly, your green curry paste shouldn’t come full of sugar and other associated nasties. I currently use Mae Ploy brand, which contains green chilli, lemon grass, garlic, salt, galangal, shrimp paste (shrimp and salt), kaffir lime peel, coriander seed, pepper, cumin, and turmeric.


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