Green Curry

A classic Thai favourite made with Maesri Green Curry Paste and rich, creamy coconut milk — fragrant, flavourful, and satisfying.

Serves: 6–7

Ingredients:

• 1 can Maesri Green Curry Paste 114g
• 700ml coconut milk (divided: 200ml + 500ml)
• 500g chicken (sliced or bite-sized pieces)
• 250g Thai eggplants or regular eggplants, cut into chunks
• A handful of sweet basil leaves (for garnish)
• Fresh red chili slices (for garnish)

Instructions:

1. In a pot or wok, heat 200ml of coconut milk over medium heat. Add the entire can of Maesri Green Curry Paste and stir until fragrant and boiling.
2. Add the chicken and 500ml of coconut milk. Stir and simmer until the chicken is fully cooked.
3. Add the eggplants and cook until tender.

4. Remove from heat and garnish with sweet basil leaves and fresh chilli slices.

Serve hot with steamed jasmine rice, soft rice vermicelli (Kanom Jeen), or warm roti.