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Kari Hijau Thai Ayam / Thai Green Curry Chicken


750g Chicken – cut into 10

1 Thai Green Curry Paste

100g Thick Coconut Milk

400g Coconut Milk – dilute 100g thick coconut milk with 4/5cups water

2/5 cups Water

4 Kaffir Lime Leaves

4 Thai Eggplant

7 Thai Basil Leaves

1/2 Red Spur Chilies


  1. Heat the thick coconut milk until thick
  2. Add Thai Green Curry Paste, stir over medium heat for about 4 minutes
  3. Add chicken, stir to mix with the paste for about 3 minutes
  4. Add diluted coconut milk, water and kaffir lime leaves. Simmer over medium heat for about 15 minutes or until the chicken is tender
  5. Add Thai eggplant, stir for about 5 minutes and off the heat
  6. Add Thai basil and red spur chilies and stir
  7. Ready to serve
  • Author: Haniff
  • Category: Main
  • Cuisine: Thai

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