Thai Green Curry
Tags: #thai #curry #coconut #spicy #chicken
Serving: 4 portions
Total time: 40 minutes
Fragrant and spicy Thai curry with tender chicken and vegetables in coconut milk.
Ingredients
- 500g chicken breast, sliced thin
- 400ml coconut milk
- 45ml green curry paste
- 200g Thai eggplant, quartered
- 100g green beans, trimmed
- 1 red bell pepper, sliced
- 6 Thai basil leaves
- 2 kaffir lime leaves, torn
- 15ml fish sauce
- 10g palm sugar (or brown sugar)
- 1 Thai chili, sliced (optional)
Steps
- Heat thick coconut milk in wok over medium heat
- Fry curry paste until fragrant and oil separates
- Add chicken and cook until just done
- Pour in remaining coconut milk
- Add fish sauce and palm sugar
- Bring to gentle simmer
- Add eggplant and green beans first
- Cook for 5 minutes until tender
- Add bell pepper and cook 2 more minutes
- Stir in lime leaves and Thai basil
- Taste and adjust seasoning
- Serve immediately with jasmine rice
Notes
Don't boil the curry too vigorously or the coconut milk will separate. Thai eggplant can be substituted with regular eggplant.