Thai Chicken and Prawn Curry

By Henkelmann
Thai Chicken and Prawn Curry 3
2 tbsps Valcom Thai Green Curry Paste

2 tbsps vegetable oil

2 cloves fresh garlic (mashed)

2 stalks lemon grass (chopped)

2 kaffir lime leaves (whole to be removed)

600 ml Coconut Milk

4 tbsps Coriander leaves (chopped)

6 Chicken Thighs

12 Green Prawns

4 tbsps Basil leaves

1 tbsp fish sauce

1 tsp palm sugar

1 fresh squeezed lime

1 cubed eggplant

red chilli seeded and chopped


  1. Heat oil in wok and fry curry paste until fragrant, add garlic, lemongrass, lime leaves and half coconut milk and cook for 3-4 minutes until sauce thickens

  2. Add coriander, chicken, chilli and cook on high for 2 minutes and add remaining coconut milk. Add fish sauce and palm sugar and bring to boil.

  3. Add cubed eggplant and cook until tender. Add prawns for the final few minutes and cook to a pink colour. Add basil at the end, remove lime leaves and serve on rice.


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