• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Thai Green Curry Paste
  • 200g big green chilies
  • 80g shallots (peeled)
  • 80g garlic (peeled)
  • 20g galangal
  • 80g coriander roots
  • 30g lemongrass
  • 1nos kaffir lime zest
  • 20g belacan
  • 8g white peppercorns
  • 2g coriander seeds
  • 2g cumin seeds
  • 5g salt
  • Other Ingredients
  • 1nos whole chicken (approx 1.2kg, cut into desired sizes)
  • 3nos long egg plant
  • 5nos lady's finger (cut into thick slices)
  • 5nos long beans (cut into 5cm length)
  • 500g water
  • 20 pcs kaffir lime leaves
  • 2 Handful of thai basil leaves
  • 300g Anchor UHT Extra Yield Cooking Cream
  • pinch of salt
  • fish sauce (to taste)
  • coconut sugar (to taste)
  • some sliced red chili for garnish


    Making the Thai Green Curry Paste:
  1. Blend all the ingredients together until it becomes a smooth paste
  2. Set aside 500g of the blended paste and you could keep the rest in the freezer till next use. Stores up to 6 months.
  3. Cooking The Green Curry Chicken
  4. Marinate the chopped chicken pieces with some salt for at least 30 mins in the chiller
  5. Then, add 500g of water into a pot, bring it to a boil before adding 500g green curry paste followed by the marinated cut chicken. Let it simmer for 10-12 minutes
  6. Add the cut vegetables and let it continue to boil for another 10 minutes.
  7. Once the curry has thickened and reduced, stir in the anchor extra yield cooking cream and season to taste. Add a bit more water if needed.
  8. Lastly, add thai basil leaves, kaffir lime leaves and red chili slices. Let it simmer for 1-2 minutes and it is ready to serve with rice, Enjoy!

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