Thai Green Curry Chicken Crepes

by Kroocrew
(Kaeng Khoi, Saraburi, Thailand)

Ingredients: (Green Curry Chicken)

  • 6 oz chicken meat cut into small bite size pieces,
    approx. ½-inch cubes

  • 1 Tbsp of Thai green curry paste

  • 250 ml (8.5 oz) coconut milk

  • 1 chile, sliced (optional)

  • 115 gm (4 oz) Thai aubergines or eggplant sliced and quartered

  • 1 Tbsp of fresh Thai basil leaves plus a few sprigs for garnish

  • 2 Tbsp of fish sauce<.li>


Add the green curry paste to a pan or wok with 2 Tbsp of coconut milk. Heat the pan and mix the contents to boil off the moisture. You will see the oily edge appear and a slight shimmer on the surface of the mix. (This simple process known as "roasting the curry" will transform your curry flavour into that equally as good as any Thai restaurant green curry dish).
Immediately add the rest of the coconut milk and reduce to about half the volume.

Add the chicken pieces and eggplant pieces, the fish sauce, basil and the chile to the pan and allow to cook at a simmer. Reduce the volume to produce a thick creamy content.

Transfer an appropriate amount of the green curry mix into the center of a prepared crepe and fold the edges up and over. Garnish with a sprig of Thai basil.

Any preferred recipe for a savoury crepe batter is fine. I recommend the basic crepe batter recipe on this site.

Make the crepes first as directed and put aside until the curry is finished. Please serve immediately to enjoy the best that fresh Thai flavours offer.

A variation on the crepe batter for any who may be intolerant of grain products is to make a thin crepe simply from a beaten egg. Spread this as batter into a lightly greased pan on a low heat and cook until the egg has set. Slide it off onto a plate and add the Curry to the centre, folding it up and over as you would a conventional crepe.

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