The Grand Palace, Bangkok



  • 350g chicken, diced into cubes
  • 2 tbsp green Thai curry paste
  • 1 x 400 ml can of coconut milk
  • 46 Thai green aubergines, quartered or sliced
  • 12 tbsp fish sauce, to taste
  • 4 fresh/dried kaffir lime leaves
  • half tbsp palm sugar
  • a couple of sprigs of Thai basil or fresh coriander leaves, for garnishing
  • 1 fresh green chilli, sliced diagonally, for garnishing


  1. Don’t shake the coconut can and you’ll have the cream at the top as you open it. Scoop out about two thirds of the cream into a medium sized saucepan on medium heat. Don’t worry if the milk didn’t separate, just pour half into the saucepan.
  2. Add the green curry paste and mix well. Keep stirring to prevent the bottom from catching, lower the heat if you have to. The idea here is to keep doing this until the oil from the coconut milk separates (see pic).
  3. Now add the chicken pieces, stir to coat. Keep stirring for a few minutes, to keep it from burning/catching, for about 5 minutes.
  4. Add the aubergines, stir to coat and the rest of the coconut milk, half the fish sauce and palm sugar.
  5. Leave to simmer, uncovered, until the chicken is cooked through, for about 30 – 45 minutes, thighs and legs will take longer, breast meat will only need 20 – 30 minutes.
  6. Add the lime leaves, check the seasoning, add more fish sauce if not salty enough.
  7. Add the slices of green chilli (go easy, I only add 3-4) and give it a stir. The green chilli slices impart a freshness to the curry.
  8. Serve hot, garnished with Thai basil or coriander leaves with Jasmine rice and Spicy Prawn Crackers.