Name: Thai Green Chicken Curry
Yield: Serves 4
Cuisine: Thailand
Ingredients: 350 g (12 oz) mixed Thai eggplants (aubergines), quartered, and pea eggplants; 1 tablespoon grated palm sugar (jaggery); 350 g (12 oz) boneless, skinless chicken thighs, sliced; 2 tablespoons green curry paste; 2½ tablespoons fish sauce; 400 ml (14 fl oz) tin coconut milk; 1 long red chilli, seeded and thinly sliced; 1 handful Thai sweet basil leaves; 60 ml (2 fl oz/¼ cup) coconut cream; 50 g (1¾ oz) galangal, julienned; 7 kaffir lime leaves, torn in half

Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until a layer of oil forms on the surface. Add the curry paste, stir to Combine and cook until fragrant.

Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and sugar and simmer for 5 minutes.

Add the eggpla

Thai Green Chicken Curry

Ingredients

Method

Become a Premium Member to access this recipe

Part of