Thai Green Curry with a Cape Malay Twist

This dish brings together two worlds of flavour: the bright, creamy freshness of a Thai green curry with the warm, aromatic spices of Cape Malay cooking. It’s an unconventional pairing but it works beautifully.

You can also watch me make this curry over on TikTok and Instagram!

Ingredients

For the Green Curry Base

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 1 thumb-sized piece of ginger, grated

• 1 fresh red chili, sliced

• 2 tbsp olive oil

• ½ jar Thai green curry paste

• 1 zucchini, chopped

• 1 eggplant, chopped

• 1 red bell pepper, chopped

• 400 ml coconut milk

• Spices to taste: ground coriander, turmeric, lemongrass, bay leaves, kaffir lime leaves, cumin, nutmeg, fennel, cloves

For the Cape Malay Chicken

• 4 chicken thighs

• 2–3 tbsp Cape Malay curry spice mix (or your preferred blend)

• 1 tbsp olive oil

Method

Step 1: Prepare the Chicken

1. Rub the Cape Malay spice mix generously over the chicken thighs.

2. Let marinate for at least 1 hour.

3. Heat oil in a pan over high heat. Fry the chicken until the skin is crisp and golden.

4. Reduce the heat and cook through until tender.

5. Slice into strips and set aside.

Step 2: Make the Curry Base

1. Heat olive oil in a large pot. Sauté shallots, garlic, ginger, and red chili until softened.

2. Stir in the Thai green curry paste and cook for 1–2 minutes to release the aromas.

3. Add zucchini, eggplant, and red pepper. Cook for a few minutes, stirring well.

4. Pour in the coconut milk and bring to a gentle boil.

5. Add your chosen spices (coriander, turmeric, lemongrass, bay leaves, kaffir lime leaves, cumin, nutmeg, fennel, cloves).

6. Stir and simmer until the vegetables are soft and the curry is fragrant.

Step 3: Combine and Serve

• Spoon the curry into bowls and top with the sliced Cape Malay chicken.

• Serve hot with steamed jasmine rice or flatbread.

Notes

• Adjust chili for desired heat.

• The Cape Malay spice mix often includes cinnamon, cardamom, and turmeric — feel free to adapt if you’re blending your own.

• This fusion works best when the chicken is crisp and the curry base remains creamy and aromatic.

Eet Smakelijk!