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For the Green Curry Paste:


• 5.25 oz Thai bird chiles, green or serrano chiles (they are less hot)

• 8-10 cloves garlic, chopped

• 3 shallots, chopped - *small Thai shallots

• 1 piece of ginger- about a thumb sized piece

• 1 T + 2 tsp. cilantro stems

• 1 kaffir lime peel, or 1 regular lime, zested

• 2 stalks lemongrass, bottom 4 inches, chopped fine

• 1 tbsp. white peppercorns, ground

• 1 tsp. coriander seed

• 1 tsp. cumin seed

• 1 tsp. salt

• ¼ C. coconut cream, as needed to thin out the paste - *You might not need it all


1. Combine all ingredients in a blender or food processor except for the coconut cream and begin to puree. Add the coconut cream as needed to thin out the paste, the curry paste doesn’t need to be runny, just workable and able to grind down. Set aside when finished

Green Curry with Chicken and Vegetables


• 1 ¼# chicken breast, trimmed of excess fat, cut into large pieces

• 2 cups of water

• green curry paste, entire recipe

• 3 cups coconut cream *NOT COCO LOPEZ

• 6 Thai eggplant

• 2/3 C. snow peas

• 2 red Thai chilies, dried

• 25 thai basil leaves

• Salt and Pepper

• ½ C. halved cherry tomatoes


1. In a pot, add 2 cups of water, all of the green curry paste, the diced chicken, and 10 thai basil leaves.

2. Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.

3. While the chicken is boiling, cut the Thai eggplant into quarters and cut the snow peas in half diagonally.

4. After the chicken has boiled for 10 minutes, add in the coconut cream, and bring to a boil, stirring occasionally. Taste the curry and check for salt and pepper.

5. Next add the Thai eggplant, snow peas, dried red chiles, and remaining thai basil leaves. Simmer gently for 3 minutes.

6. Turn off the heat and add the rest of the Thai basil and stir into the sauce. Garnish the curry with the cherry tomatoes and serve with white rice.