Basic Green Chicken Curry
(4)
40 minutes
This is a simplified version of a classic green Thai curry using supermarket ingredients. Serve with steamed jasmine rice.
Wiley
5 people made this
Ingredients
Serves: 6
- 4 cups (1 litre) coconut milk
- 3 tablespoons green curry paste
- 300g chicken breast, sliced
- 1 eggplant, cut into cubes
- 3 kaffir lime leaves
- 2-3 tablespoons fish sauce
- 2 large chillies, red or green, sliced
- 1 cup Thai basil leaves, torn
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Scoop the cream off the top of the coconut milk and simmer cream in a wok until the oil separates. Add the curry paste and fry until fragrant.
- Add the chicken to the wok then cook for 1 minute.
- Add the eggplant, lime leaves and the remainder of the coconut milk. Simmer until the eggplant are tender; about 10 minutes.
- Season with the fish sauce, garnish with chillies and basil and serve.
