Thai-Style Green Curry Chicken

Watch Feast TV host Cat Neville make this recipe from start to finish in our Taste of Asia episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.

Thai-Style Green Curry with Chicken

Green Curry Paste

  • 1 Tbsp coriander seed
  • ½ Tbsp cumin seed
  • 1 tsp whole white peppercorns
  • ½ cup sliced shallots
  • ¼ cup smashed garlic cloves
  • 1 Tbsp salt
  • ¼ cup chopped cilantro stems
  • 2 Tbsp diced galangal
  • 1 to 2 Tbsp diced kaffir lime leaf
  • 3 Tbsp sliced fresh lemongrass
  • 1 tsp shrimp paste
  • 10 to 15 bird’s eye chiles, sliced

Thai-Style Chicken

  • 3 Tbsp vegetable oil
  • ½ cup green curry paste (recipe below)
  • 1 lb chicken thighs, cut into 1.5 inch cubes
  • 1 can full-fat coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 1 cup quartered pea eggplants
  • ¼ lb eggplant (“standard” purple eggplant), cubed
  • 1 cup chopped Thai basil, plus more for garnish
  • jasmine rice, steamed 
  • red bird’s eye chile, thinly sliced
  • cilantro leaves

Preparation – Green Curry | In a skillet, toast coriander, cumin and peppercorns. Set aside to cool.

In a grinder, grind shallots, garlic and salt until beginning to break down into small pieces. Add cilantro, galangal, kaffir lime and lemongrass and continue to grind. Add cooled spices, grinding until spices are broken apart into very small bits. Add shrimp paste and chiles and grind until evenly smashed and a paste consistency forms, 15 to 20 minutes. Set aside.

Preparation – Thai-Style Chicken | In a large sauté pan or wok, heat oil and add green curry paste, stirring until fragrant. Add more curry paste to desired flavor and heat. Once curry paste is warmed through and aromatic, add chicken thighs and sauté until just cooked through. Stir in coconut milk, fish sauce and brown sugar, allowing mixture to come to a simmer, then add in both eggplants and simmer, stirring occasionally, until eggplant is tender. Stir in basil and serve hot over jasmine rice. Garnish with additional basil, bird’s eye chile and cilantro.

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