Ayam’s Simple Green Curry

This simple curry recipe from Ayam is perfect for a quick week night meal that’s filling, tasty and satisfying. Batons of fresh eggplant add extra colour and texture.

At a glance

Approx 30 minutes
Serves 4 people


  • 1/2 jar Ayam Green Curry Paste
  • 500g chicken breast chunks
  • 1 eggplant, cut into 5cm batons
  • Salt and sugar to taste
  • 2 sprigs Thai basil leaves
  • 200ml coconut milk
  • 250ml water


  1. In a pot, stir in 100ml of the coconut milk and all of the water with the curry paste, and bring to a boil
  2. Add in eggplant and simmer for 10 minutes.
  3. Next add in the chicken and simmer until just cooked.
  4. Turn up the heat again and bring to a boil, stir in remaining coconut milk, basil and adjust seasoning to taste.
  5. Serve hot with rice.