Name: Green Chicken Curry
Yield: Serves 4
Ingredients: Thai basil; 100 g kaffir lime fruit skin; 120 g shrimp paste; 200 g green curry paste; 1 litre coconut milk; 20 g white sugar; 600 g skinless chicken breasts, cut across into 5mm thick slices; 60 g fish sauce; 40 g sweet basil leaves; 100 g chaopraya aubergine; 80 g small round aubergine; 20 g kaffir lime leaves; 20 g red chilli, seeds removed, cut matchstick size; 400 g lemon grass, thinly sliced; 200 g galangal, thinly sliced; 500 g garlic, thinly sliced; 500 g shallots, thinly sliced; 500 g green bird’s eye chili; 100 ml coconut cream

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Curry Paste (Makes 10 Portions)

500 g green bird’s eye chili
500 g shallots, thinly sliced

Main course
Gluten-free

Method

Curry Paste

Pound the chili and the rest of the ingredients with a mortar and pestle to a fine paste.
Heat a wok, add cooking oil and add the curry paste. Stir-fry until fragrant.
Remove from the wok and set aside.