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

1. Heat thick coconut milk in wok over medium heat
2. Fry curry paste until fragrant and oil separates
3. Add chicken and cook until just done
4. Pour in remaining coconut milk
5. Add fish sauce and palm sugar
6. Bring to gentle simmer
7. Add eggplant and green beans first
8. Cook for 5 minutes until tender
9. Add bell pepper and cook 2 more minutes
10. Stir in lime leaves and Thai basil
11. Taste and adjust seasoning
12. 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.