Stir-fried Thai Green Curry Chicken with Aubergines

Name: Stir-fried Thai Green Curry Chicken with Aubergines
Yield: Serves 4
Cuisine: Thai
Ingredients: 450 g (1 lb) skinless, boneless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 450 g (1 lb) skinless, boneless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 450 g (1 lb) skinless, boneless chicken thighs or 900 g (2 lb) chicken thighs on the bone; 1 kg (2 lb) Chinese or ordinary aubergines; 1 teaspoon sesame oil; 2 teaspoons cornflour; 1½ tablespoons oil, preferably groundnut; 1½ tablespoons oil, preferably groundnut; 1 kg (2 lb) Chinese or ordinary aubergines; 2 teaspoons light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 2 teaspoons Shaoxing rice wine or dry sherry; 1 tablespoon fish sauce or light soy sauce; 1 tablespoon fish sauce or light soy sauce; A large handful of fresh basil leaves; 2 teaspoons sugar; 1 tablespoon finely chopped fresh ginger; 3 tablespoons chopped garlic; 2–3 tablespoons Thai green curry paste; 3 tablespoons finely chopped spring onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Thai dishes have become very popular in the West, especially with many chefs who are practising fusion cuisine. No wonder; Thai cooking is full of many fragrant aromas that are so enticing. Thai curry pastes are time-consuming and laborious to make but, fortunately, there are now high-quality Thai pastes available that can be bought at the supermarket. I find them perfectly acceptable and many have the authentic Thai flavours.

This recipe is very popular and is found often in restau

Ingredients

Asia
Australian
Oceania
Thailand
Australia
Sydney
Main course
South East Asia

Ingredients

Method