Green Curry


 Green Curry  Ingredients 2 large garlic minced cloves 2 tsp fresh ginger 2 tbsp vegetable oil 1 cup (250ml) chicken or vegetable broth, low...

 Green Curry 


  • 2 large garlic minced cloves
  • 2 tsp fresh ginger
  • 2 tbsp vegetable oil
  • 1 cup (250ml) chicken or vegetable broth, low sodium
  • 1 can or 14oz coconut milk , not low fat
  • 1 tablespoon of fish sauce
  • 1 tablespoon of white sugar (optional, not really needed)
  • 6 kaffir lime leaves
  • 2 Chicken skinless breasts
  • 2 Japanese eggplants, sliced into wedges
  • 1 1/2 cups snow peas
  • 16 Thai basil leaves
  • Lime juice to taste


Cook chicken breast plus 1 cup of water in an InstaPot at high pressure for 10 minutes and let it cool. Save the water! You can use this as your stock broth later in the recipe. Cut the chicken into cubes or shred.

  • Heat oil in a heavy skillet or pot over medium high heat.
  • Add curry paste, garlic and ginger and cook for about 3 minutes. Do not put your head over the pot or the family may find you on the floor.
  • Add chicken broth and coconut milk, mix to dissolve paste.
  • Add kaffir lime leaves. Mix then bring to simmer.
  • Add chicken, stir then lower heat to medium so until bubbling gently. Chicken is already cooked.
  • Add eggplants, cook 5 minutes until soft. Optional: Add or substitute with summer squash
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice.
  • Simmer to your heart’s content, but don’t over do it as your eggplant could dissolve.

Serve curry with rice.

Favorite condiments: Raisins, dried cranberries, and cashews

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At Home and Away: Green Curry
Green Curry
At Home and Away
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