伊洛艾爾法克斯 2012-8-15 22:27
green chicken curry
INGREDIENTS
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2 x 400ml cans coconut milk
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1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
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300ml chicken stock, hot
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3 fresh or dried kaffir lime leaves
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5cm piece galangal, sliced'@di*Z(i&n#Kx
4 skinless chicken breasts, cut into bite-size pieces
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125g pea aubergines or regular aubergines
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Handful fresh Thai basil leaves, to taste0`Lf o#XO(U
Juice of 1 lime, to taste@6_y,C0f
1-2 tbsp Thai fish sauce (nam pla), to taste d4@r C^F$H'F+W
METHOD
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How to make green chicken curryU N i5V5gN M3v
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.u:w SpU}%L9eb
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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.