Date posted: 14/11/2018

Farmstead Thai green curry

  • Serves 5
  • Timing: 30 mins
Votes: 1 Average: 5


Sunflower oil 50ml
Eggplant, diced 500g
Thai green curry paste (Bresc) 30g
Thai coconut milk 650ml
Kaffir lime leaves (dried) 4 pcs.
Farmstead farm quality chicken breast fillet uncalibrated 850g
Palm sugar 10g
Fish sauce (or oyster sauce) 20ml
Salt & pepper to taste


  1. Heat the sunflower oil in a skillet. Fry the diced eggplant briefly and remove from skillet; keep warm.
  2. Add the Thai green curry and leave to fry a little, while stirring continuously.
  3. Add the coconut milk and kaffir lime leaves; reduce for 5 minutes.
  4. Remove the kaffir lime leaves from the sauce and add the chicken breast strips. Cook for 5 minutes with the lid on the pan until the chicken is done (optional - sauce can also be thickened with Maizena Express binder for white sauce).
  5. Season to taste with salt & pepper.
  6. Top with the palm sugar and the fish sauce and add the eggplant. Garnish with a basil leaf.
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