Thai green chicken curry

Posted by adm On December - 23 - 2011

How to cook Thai green chicken curry


  • 2 tbs sunflower oil
  • 2 baby eggplants, halved longways, dig 2cm pieces
  • 2-3 tbs green curry spread (see related recipe), to discernment
  • 500g skinless chicken thigh fillets, delve 3cm pieces
  • 2 cups (500ml) coconut ointment
  • 2 cups (500ml) chicken strain
  • 4 kaffir lime leaves (see billet), roughly torn, summation
  • 2 finely shredded leaves to dress
  • 125g fresh baby maize, halved longwise
  • 2 tbs fish sauce
  • 1 tbs lime succus
  • 2 tsp grated palm dough (see line)
  • Sliced red chilly & Thai basil (see billet), to trim
  • Steamed jasmine rice, to service

How to:

  • Heat oil in a wok or deep frypan over high rut. Add eggplant and stir-fry for 3-4 minutes until lucky. Set eggplant divagation.

  • Add paste to wok and stir concisely. Add chicken and stir-fry, tossing to ensure paste doesn't suntan, for 2-3 minutes until seared. Add coconut emollient, strain, lime leaves and corn and bring to the seethe. Return eggplant to pan, then reduce heat to low and simmer for a advance 5 minutes until chicken is cooked and corn is just bid. Stir in fish sauce, lime juice and sugar and heat through for 1 moment.

  • Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.

  • From Asian nutrient shops.

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