Thai Chicken Curry with Jasmine Rice


Yield: serves 2
Preparation time: 15 mins
Cooking time: 40 mins


  • 250gm of jasmine rice (precooked)
  • 200gm boneless chicken pieces
  • 50gm thai curry paste*
  • 3 tbsp vegetable oil
  • 400ml coconut milk
  • 50gm chopped eggplant
  • ½ tbsp fish sauce
  • 2 tsp Sprig’s malacca spice blend
  • ½ cup boiling water
  • 2 chopped green chillies
  • Basil leaves
  • Kaffir lime leaves


  • Prepare a bowl of hot boiling water, enough to immerse the entire packet of jasmine rice.
  • Switch off the gas, and let the packet rest immersed in the boiling water for about 5 minutes.
  • For the gravy chop the eggplants into small cubes.
  • Heat 3 tbsp vegetable oil.
  • Add the coconut milk and stir for a few minutes.
  • Add the curry paste and keep stirring till the oil leaves from the top.
  • Add Sprig’s malacca spice blend and stir for another 2 minutes.
  • Add the chicken and let it cook for about 5 minutes.
  • Add the chopped eggplants.
  • Add the fish sauce and sugar.
  • Add ½ cup of boiling water to the cooking gravy. Let it simmer.
  • Add a few kaffir lime leaves and basil.
  • Once the chicken is cooked, take it off the gas.
  • Serve the curry with hot jasmine rice, garnish it with basil leaves and enjoy your thai meal!