Green Thai curry with chicken and bean sprouts


After visiting cooking classes for Thai food, I have to admit that my interest to this cuisine is getting more serious. All of these new flavors and ingredients that I have never seen before back home are now making me craving for something new. It is rather normal to start with very traditional name like the green curry, but here I modify the traditional recipe and at the same time kept the original taste of the meal. I have spent hours of reading and searching about the Thai curry as I wanted to imagine the taste. In this curry we have the sweet taste of the muscavado brown sugar and the bitter touch of the Kaffir lime leaves. I really hope whoever try this recipe to like it as I did.



– one small onion

– two red Thai chili peepers

– 7-8 Kaffir leaves

– 500 ml coconut cream

– salt

– 1/2 teaspoon of ground cumin

– 1/2 teaspoon of ground turmeric

– 1 tablespoon of brown Muscavado sugar

– a stalk of coriander

– 500 gm of boneless chicken breasts

– 3 limes

– 5-6 small eggplants

– 100 gm bean sprouts

– 40 ml canola oil

– 3 cm root ginger


Preheat the oil in a large pot. Start with sauteing the chopped ginger, onion and chili peppers. Add the Kaffir leaves and cook for about a minute. Add the coconut cream and season it with the salt, cumin and turmeric. Let it boil and then add the brown sugar. Cut the chicken breasts into small chunks and add them into the boiling mixture. Let it cook until the meat is ready (approximately 3-4 minutes). Add the fresh squeezed lime juice and the chopped coriander. Stir the dish gently and add the eggplants cut into halves. Boil another 3-4 minutes and on the last stage add the bean sprouts as they will need not more than a minute to be ready.

The meal is ready and as an addition you can sprinkle with chili peppers and a halves of lime.



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