Thai Green Curry Recipe

Thai Green Curry
Regal Thai Green Curry Paste


  • 3 tbsp “Regal Thai®” Green Curry Paste
  • 300 ml “Regal Thai®” Coconut Milk
  • 200 g Chicken
  • ¼ cup water
  • 100 g Eggplants, quartered
  • 3–4 tbsp “Regal Thai®” Fish Sauce
  • 1 tsp Palm Sugar (Optional)
  • 10 pcs. Sweet Basil Leaves
  • 2 pcs Fresh Red Chili, sliced


  1. In a cooking pot heat a little coconut milk and the green curry paste making it more spreadable. Add little more coconut milk (saving half for later use). Bring sauce to boil, keep stirring the bottom of the pot to prevent scorching
  2. Add chicken, stir until the meat is cooked, bring curry back to boil.
  3. Add eggplant and water until bring the curry to boil. Add the rest of the coconut milk, bring to boil.
  4. Add fish sauce and palm sugar to taste (optional).
  5. Garnish with fresh red chili, sweet basil leaves and serve hot with “Regal Thai” Jasmine Rice or Thai Spaghetti

Tips: For vegetarian, replace chicken with vegetables such as mushrooms, string beans, carrots. Use ‘Regal Thai’ Soy sauce instead of fish sauce.

Legendary Thai Food