查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
1ka5N0]3WmW 2 x 400ml cans coconut milk}}H%`*C,}e2V%U
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)/sr*x{)K3[
300ml chicken stock, hotr?0\I4\tXj
3 fresh or dried kaffir lime leaves:z3_I!^}T-`
5cm piece galangal, sliced
x4y] VAW#Mb 4 skinless chicken breasts, cut into bite-size pieces%Z)d,l'G4z!Fz
125g pea aubergines or regular aubergines D E|@\4{np
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Handful fresh Thai basil leaves, to tastePSh$G Of&G$|@
Juice of 1 lime, to taste

Y fY:D cM&AG 1-2 tbsp Thai fish sauce (nam pla), to taste"ti/y6kja6hB#Y
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How to make green chicken curry
T["XTG}]m 1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.
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2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.
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tY8yA1yy)k 3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.)m(Oaa-^+vH#tm
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.