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Thai green chicken curry

Serves: 4 people
Prep time:



  • 2 tbs olive oil 
  • 350 g baby eggplants, halved lengthways, cut into 2cm 
  • 3 tbs green curry paste 
  • 500 g skinless chicken thigh fillets, cut into 3 cm pieces 
  • 1 x 270 ml coconut milk 
  • 500 ml (2 cups) Campbell’s Real Stock - Chicken 
  • 4 kaffir lime leaves, shredded 
  • 2 tsp fish sauce 
  • 1 tbs lime juice 
  • 2 tsp palm sugar, grated 
  • Sliced red chilli and basil, to serve 
  • Steamed rice, to serve 


  1. Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes, until golden. Set eggplant aside.
  2. Add paste to wok and stir briefly. Add chicken and stir fry, for 5 minutes, until seared. Add coconut milk, Campbell’s Real Stock, lime leaves, and bring to the boil. Return eggplant to pan, and then reduce heat to low and simmer for a further 5 minutes until chicken is cooked though. Stir in fish sauce, lime juice and sugar, heat through for 1 minute.
  3. Garnish with red chilli and basil. Serve with steamed rice.