查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
Q_ Aw_"P/X,Q4yO 2 x 400ml cans coconut milk
6G!df0sr 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)0_Wo6w:pHd
300ml chicken stock, hot!q!A J9OG3o$D%w
3 fresh or dried kaffir lime leaves
+m'~[XiM:Gu#f(M#`x 5cm piece galangal, sliced
l~T.? A.du!q 4 skinless chicken breasts, cut into bite-size piecesE3X"R#X V&Q1Du
125g pea aubergines or regular aubergines
{BH8~dj Handful fresh Thai basil leaves, to taste
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Juice of 1 lime, to taste
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qq'W-r!yD 1-2 tbsp Thai fish sauce (nam pla), to taste
$\-v~3e3Zu3sP METHOD
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XS"@2[5RL How to make green chicken curry
Lj;N,J({ q8n 1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.
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B+KX5QK,G W)tJ 2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.7z:g2lJY$V

QPc z6xM?,w 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. RE,c$wZ-H

Y-Y7]0N+A9Lqw+g-j%}&q Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.