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; 1 tablespoon fish sauce or light soy sauce; A large handful of fresh basil leaves; 2 teaspoons sugar; 2 teaspoons light soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 1 kg (2 lb) Chinese or ordinary aubergines; 1 tablespoon finely chopped fresh ginger; 3 tablespoons chopped garlic; 3 tablespoons finely chopped spring onions; 1½ tablespoons oil, preferably groundnut; 1 teaspoon sesame oil; 2 teaspoons cornflour; 2–3 tablespoons Thai green curry paste

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