查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
5h7k5AH G2p`[ 2 x 400ml cans coconut milk)W~E~{2jm
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
qMA:R!t"H+U2zR(p 300ml chicken stock, hot!A a6l$f+S
3 fresh or dried kaffir lime leaves
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a7_5p ] 5cm piece galangal, sliced
fl0T9\X]Z 4 skinless chicken breasts, cut into bite-size pieces,EP#mjo h}2Hn/z
125g pea aubergines or regular aubergines
;B[+[8sX!Ww Handful fresh Thai basil leaves, to tasteLg_m$dP7d;q
Juice of 1 lime, to taste]+M DA$^"HI"K
1-2 tbsp Thai fish sauce (nam pla), to taste
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fNm How to make green chicken curry
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T` 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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/?p @w6~nZ:Z 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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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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w/b5E2DJb Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.