Green chicken curry

Name: Green chicken curry
Cuisine: Thai
Ingredients: a handful of fresh basil leaves; 1 teaspoon pickled green peppercorns, rinsed and drained; vegetable oil, for frying; 1 large, fresh red chilli, deseeded and shredded; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla); 1 tablespoon Demerara or palm sugar; 1 tablespoon Demerara or palm sugar; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 1 aubergine, topped and tailed and cut into 2.5 cm/1 inch pieces; 7 kaffir lime leaves, torn in half, or 1 tablespoon lime zest; 7 kaffir lime leaves, torn in half, or 1 tablespoon lime zest; 4 red shallots, peeled and sliced; 60 ml/2½ fl oz coconut cream; 2 tablespoons Thai Green Curry Paste; 450 ml/15 fl oz coconut milk; 350 g/12 oz skinless chicken breast fillets, sliced into 1 cm /½ inch strips

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

4 red shallots, peeled and sliced
2 tablespoons Thai Green Curry Paste
60

Asia
Thailand
Main course
Gluten-free

Method

Heat some oil in a wok or heavy-based frying pan and stir-fry the shallots for about 1 minute.
Add the curry paste and stir-fry for about 2 minutes, then add the coconut cream and cook, stirring, for about 3 minutes.
Add the chicken and cook, stirring, for 2 minutes, then add nearly all the coconut milk (save a little for serving), the fish sauce and sug