查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
Ea3f2b6}(`TL 2 x 400ml cans coconut milk.Y6Kb*y}#~0aR$Z
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
%k5RUM8~ 300ml chicken stock, hotTAI8C-g s\
3 fresh or dried kaffir lime leaves7H g.[Qx'Zm~(\
5cm piece galangal, sliced
Q&e1yYY#o 4 skinless chicken breasts, cut into bite-size pieces
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?H1Flj 125g pea aubergines or regular aubergines
WdGgT3hr8wb Handful fresh Thai basil leaves, to taste$qh'H(MOb,x
Juice of 1 lime, to taste
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1-2 tbsp Thai fish sauce (nam pla), to taste
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How to make green chicken curry
F.nf6Oxl 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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d2f]^L(D*j 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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(|4J ryq,i%rQ&z0V 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.AgiJ7uc6e

pE!CT^ l Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.