Thai Green Chicken Curry

Ingredients (serves 4-6):  

To Cook in the Rice Cooker:
  • 2 cups (rice measuring cup) Jasmine rice 
  • Water to fill to water level 2 for "JASMINE" or 2 1/2 cups (rice measuring cup) water
For Paste: 
  • 1/4 tsp. cumin seeds, toasted 
  • 1/2 tsp. coriander seeds, toasted 
  • 1/4 tsp. white peppercorns, toasted
  • 1 stalk lemongrass, white part only, thinly chopped
  • 1 Tbsp. galangal (may substitute with ginger), chopped
  • 1 small shallot, chopped
  • 1 Tbsp. garlic, chopped
  • 10 prik kee noo (Thai green chili pepper) (may substitute with small green chilies of your choice), chopped, adjust amount for preferred hotness
  • 1/2 kaffir lime peel (may substitute with lime peel) 
  • 1 kaffir lime leaf, torn (optional) 
  • 1/2 tsp. kapi (Thai shrimp paste) (optional) 
  • 2 Tbsp. fresh coriander roots, chopped 
  • 10 Thai basil leaves (may substitute with basil leaves), chopped 
  • 1/2 tsp. sea salt  
For Curry:
  • 1 lb. boneless and skinless chicken breast, cut into bite-sized pieces
  • 1-1/2 Tbsp. fish sauce 
  • 1 (14 oz.) can coconut milk 
  • 1 cup chicken stock  
  • 3-4 Thai eggplants (may substitute with small Asian eggplants), cut into bite-sized pieces 
  • 1 (8 oz.) can of sliced bamboo shoots, drained 
  • 2 tsp. palm sugar (may substitute with light brown sugar) 
  • 3 fresh kaffir lime leaves, torn (optional) 
  • 4 sprigs Thai basil leaves (may substitute with basil leaves), reserve stem for garnish 
  • 1/2 prik chee fah daeng (red mild chili) (may substitute with red bell pepper), sliced 

Measure the rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan. 

Add water to the corresponding water level for “JASMINE” or as listed in the ingredients. Cook the rice using the “JASMINE" (if available), or the “WHITE RICE” setting. 


Using a hand blender or a table-top blender, blend all ingredients for “For Paste”. Add water if necessary. 

Place chicken breast in a bowl, mix 1/2 tablespoon of fish sauce, cover and set aside.

In a large sauce pan, place half of coconut milk and cook over medium heat until water evaporates and the amount is reduced to half or until the oil surfaces, about 6 to 8 minutes.

Add the paste from step 3 and stir, cooking until fragrant, about 3 minutes.

Add the chicken, remaining coconut milk, chicken stock, eggplants, bamboo shoots, remaining fish sauce, sugar and lime leaves. Bring it to a boil and simmer for 10 minutes.

When the chicken pieces are cooked and eggplants are tender, stir in prik chee far daeng, adjust taste to your preference with fish sauce (not included in the ingredients list) and turn heat off. Reserve stems of the basil leaves for garnish, add leaves to the curry and mix.

When rice completes cooking, gently fluff the rice using the rice spatula and serve onto individual plates.

Serve curry with rice, garnish with basil stems.

Enjoy while hot!