27 December 2012,21:54 by

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Serves :

Preparation Time :
35 minutes

Cooking Time :
30 minutes

Preparation Method :

  • For the green curry paste, dry roast coriander and cumin seeds for 2 minutes on a griddle.
  • Add in all the other ingredients of the curry paste and the roasted seeds in a food processor and grind to a fine paste, using a little water.
  • Heat oil in a pan, add green curry paste, stir-fry for 2 minutes and add chicken with coconut milk. Simmer to low heat for 10 -15 minutes or until the chicken is done.
  • Add salt, sugar, basil, fish sauce, lemon leaves, brinjals and the rest of coconut milk. Boil. Cover and cook on low heat till brinjals and chicken are well cooked.
  • Discard the lemon leaves. Transfer to a serving bowl, Garnish with sliced red or green chilies, basil leaves.
  • Serve hot with boiled rice.


  • 500 grams chicken, cut into bite size pieces
  • 4 small aubergines (brinjals) - peeled & cut into thin slices
  • 3 tablespoon IDHAYAM Sesame oil
  • 500 ml coconut milk
  • 2 tablespoons fish sauce
  • 2 lemon leaves
  • 1 teaspoon sugar or gur
  • 1 teaspoon salt
  • ½ teaspoon dried basil
  • 2 tablespoons chopped basil or coriander leaves
  • 2 green or red chilies - slit long for garnishing

Green Curry Paste

  • 10 green chilies
  • 1 onion - chopped
  • 1 tablespoon chopped garlic
  • ½" piece ginger - chopped
  • 1 stick lemon grass - cut into pieces (see note below)
  • 2-3 lemon leaves or ½ teaspoon lemon rind
  • 4 tablespoons coriander leaves
  • ½ teaspoon salt
  • 1 tablespoon white vinegar
  • 15 peppercorns (saboot kali mirch)
  • 1 tablespoon coriander seeds (saboot dhania)
  • 1 tablespoon cumin seeds (jeera)

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