查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
|mY#N2\ 2 x 400ml cans coconut milk
4sjRL$^$A^B;C!t2M 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
!e } pF)m(j 300ml chicken stock, hot
$k3rh@0M~]U7g 3 fresh or dried kaffir lime leaves
1?:E^:un/lBX(_!M 5cm piece galangal, sliced1avi DY:n7fe?
4 skinless chicken breasts, cut into bite-size pieces
$x-m,w9?/a2V%n T 125g pea aubergines or regular aubergines7pOwx)pY:N
Handful fresh Thai basil leaves, to taste
s9Pjy2en Juice of 1 lime, to taste6u}(W
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1-2 tbsp Thai fish sauce (nam pla), to tasteA?$f@la}-_
METHODb)?V.V9b/SG


XG V;b#]1T*W4\C How to make green chicken curry
}d/ZD6iX 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?{IMZ 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.a2zj9W3v}K+K{

I5~es$v!g3TM 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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}AX:OEC#l Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.