查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
0mJ9wu*Q 2 x 400ml cans coconut milk
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H 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
1IVM/Y/mUCZi1X6Y-Y 300ml chicken stock, hot
PD/E$mr 3 fresh or dried kaffir lime leaves
g$Jr T.v;fE%@,l 5cm piece galangal, sliced8I+u)]2p1Q$l8D
4 skinless chicken breasts, cut into bite-size piecesvmM(y(n!L~F c"~+n
125g pea aubergines or regular aubergines#rv^Y.`!Z
Handful fresh Thai basil leaves, to tastey \I{X3GFC
Juice of 1 lime, to tastec~ G]2D ^
1-2 tbsp Thai fish sauce (nam pla), to taste`*QmS]XO
METHOD9@P,{R/n@V

R~Cvgp"`-_ How to make green chicken curry
9^_ {u$b.A 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.o[%T)Zo5@-l|%e
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,y1UCA,|T 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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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.
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.