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Blue Dragon Thai Green Chicken Curry

UK SHALLOTSThis recipe for Blue Dragon Thai Green Chicken Curry has been reproduced courtesy of

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An authentic recipe, using traditional Thai ingredients for a food experience straight out of a Bangkok street market.

Ingredients for Blue Dragon Thai Green Chicken Curry

3 tbsp vegetable oil
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp Blue Dragon Premium Green Curry Paste
2 400ml cans Blue Dragon Coconut Milk
4 shallots, finely chopped
4 chicken breasts, cut into thin slices
2 kaffir lime leaves
6 baby aubergines, quartered
24 pea aubergines
1 tbsp Blue Dragon Thai Fish Sauce
A handful of Thai basil
1 tbsp sugar
1 red chilli, finely sliced
1 carton Blue Dragon Coconut Cream

How to make Blue Dragon Thai Green Chicken Curry

  • Heat spices in a dry frying pan until a light, even brown colour.
  • Remove spices from the saucepan and in a mortar pound until finely powdered.
  • In a saucepan, heat the oil until hot.
  • Add the Blue Dragon Green Curry Paste and spices and stir fry for about 30 seconds to 1 minute until it develops an aroma.
  • Lower the heat and add the coconut milk a little at a time.
  • Allow it to simmer for about 1 minute.
  • Add the chicken, shallots, shredded kaffir lime leaves and both types of aubergine and simmer for 2 minutes.
  • Add Blue Dragon Fish sauce and sugar to taste and continue to simmer until the chicken is tender and the aubergines are cooked.
  • Serve with Jasmine rice.


  • It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices.
  • If you cant find Thai aubergines, use mange tout, baby sweet corn and frozen peas instead - add to the curry at the same time as the chicken.

Serves 2 - 4

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Published with permission of UK SHALLOTS