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Thai Green Chicken Curry

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Marinated slices of chicken simmered over a slow fire in a special concoction of Thai herbs, spices and curry paste. Served with rice.

The most popular curry dish from Thailand!

Weight: 580 g

Taste and Appearance:

The strong Thai green curry meets charming coconut milk, and that results in a perfect balance of mild and flavorful sauce with tender chicken and vegetables added to the mix. It is the most popular Thai curry dish.


Coconut milk, chicken, eggplant, green peas, paprika, Thai green curry (Chili, citronella (lemon grass oil), garlic, salt, scallion, ginger, peppered salt, lemon), water, sugar, fish oil.

Method of Preparation:

Mix Thai green curry and coconut milk and stir well. Boil over low heat. Add in chicken slices, eggplant, green beans, bring to a boil and let it simmer for 10 minutes. Finally, stir in the sugar and fish sauce.

Serving and Keeping Advice:

Thai green chicken curry tastes best when it is hot. If you must keep it to next day, then refrigerate it.

To serve again, warm up inside microwave for 3 minutes.

Thai Green Chicken Curry History:

Green curry comes from Tamil. It means "many spices are cooked together".

According to Indian folklore, curry was created by Sakyamuni, the Buddha.

Because of its pungency and fragrance, it can help to hide the flavour of meat like mutton, thus make the meal enjoyable for Indians who don't eat pork and beef.

In the 17th century, curry first spread widely in Southeast Asia and other places

Thai cooks added a lot of coconut milk into the green curry to neutralize the spicy taste of curry itself, thus creating a softer and milder taste.

The reason why green curry is green is that green condiments such as green lemon peel and green pepper are added. It tastes spicy and is usually used with chicken and vegetables.

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