伊洛艾爾法克斯 2012-8-15 22:27
green chicken curry
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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) t/L3E }b7uZ
300ml chicken stock, hot'a,R}x;KZZ5]
3 fresh or dried kaffir lime leaves
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5cm piece galangal, sliced
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4 skinless chicken breasts, cut into bite-size pieces1n QD)gB-UF:`+RW
125g pea aubergines or regular aubergines
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Handful fresh Thai basil leaves, to taste'|$OZ yW3k3m Nb
Juice of 1 lime, to taste
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1-2 tbsp Thai fish sauce (nam pla), to tastej"N gEH)VG(qTe T9i
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How to make green chicken curryP$`9~
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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."}+q LaG1T8O
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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. Wqt mU ?o K
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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.9b%p;wJ{
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.