Thai Green Curry with Chicken
MEDIUM 30 MINUTES
• 2 pieces of chicken breast or chicken thigh (cut into bite size pieces)
• 1 tbsp oil
• 3-4 tbsp green curry paste (Maesri Brand or homemade)
• 1 large can coconut milk (16oz)
• ¼ -½ cup water
• 1½ tbsp fish sauce
• 1 tbsp palm sugar
• 3 fresh lime leaves (torn)
• 4 green or yellow Thai eggplants (trimmed and quartered)
• 2 red chillies (sliced)
• A few basil leaves
TIP
Can substitute Thai eggplants with zucchini, mushrooms or potatoes.
Thai green curry goes well with sliced cucumber as a side dish.
1 Heat wok, add 1 tbsp oil. Add green curry paste and stir, cook on medium low heat for about 1-2 minutes until fragrant.
2 Add chicken, stir and mix well. Add some water and bring to boil.
3 Add 1 cup coconut milk, reduce heat and simmer for about 15 minutes.
4 Add eggplants, stir well. Add the remaining coconut milk. Season with fish sauce and palm sugar. Turn heat to medium and cook until chicken is cooked and eggplants are tender.
5 Stir in the lime leaves, red chillies and basil leaves.
6 Dish up. Serve with steamed rice.