Marion's Thailand

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand


  • ¼ cup vegetable oil

  • 4 cups coconut milk

  • 1.5kg chicken drummettes (meaty part of the chicken wing)

  • 8 apple eggplants, quartered

  • 1 cup pea eggplants

  • 2 cups bamboo shoots

  • 6 fresh kaffir lime leaves

  • 4 Tbsp fish sauce

  • 3 tsp white sugar

  • Green Curry Paste:

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 8 large green chillies (mild), chopped

  • 3 small green chillies (hot), chopped

  • 1 lemongrass stalk, white part bruised and finely chopped

  • 4cm piece of galangal, peeled, roughly chopped

  • peel of 1 kaffir lime, finely sliced

  • 3 shallots, peeled, chopped

  • 3 garlic cloves, chopped

  • ½ Tbsp shrimp paste


  • 1.

    Place coriander seeds in a dry pan over medium-high heat and cook for 1-2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Then grind spices to a fine powder. Transfer to a small bowl and set aside.

  • 2.

    Place green chillies into mortar and use a pestle to pound to a smooth paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, kaffir lime peel, shallots and garlic. Stir through shrimp paste and ground spice powder.

  • 3.

    To cook the curry, heat oil in a saucepan over medium-high heat. Fry curry paste for 1-2 minutes or until fragrant. Add coconut milk and bring to a simmer. Add chicken and bring back to a simmer. Add bamboo shoots, eggplants and kaffir lime leaves. Simmer gently for 15-20 minutes or until chicken is cooked. Add fish sauce and sugar. Taste and add more if necessary.

  • 4.

    Serve with steamed rice.

  • 5.

    Tips: Using a mortar and pestle for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 320kj
  • Fat Total 24g
  • Saturated Fat 9g
  • Protein 13g
  • Carbohydrate 15g
  • Sugar 8g
  • Sodium 280mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

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Posted by Rebecca2526Report
A great Thai Chicken recipe. I tend to make this dish at least once a fortnight during winter as I find it keeps away those colds and flu's with all those beautiful ingredients. The Green Curry also has such a great taste and flavour which I look forward to consuming.