Green Chicken Curry in Coconut Milk
40 minutes
A classic fragrant Thai green curry, quick to assemble and cook. Do use kaffir lime leaves if you can find them, they add a delightful citrus note.
2 people made this
Ingredients
Serves: 4
- 1/4 cup green curry paste
- 2 (400ml) tins coconut milk
- 2 fresh kaffir lime leaves, torn
- 2 tablespoons peanut oil
- 1 kg boneless skinless chicken thighs, quartered
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar, grated
- 150g pea eggplants, quartered
- 1 small zucchini, sliced into 5cm strips
- 1/3 cup Thai basil leaves
- 1/4 cup coriander, roughly chopped
- 1 long green chilli, thinly sliced
- 2 green onions, thinly sliced
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Place curry paste in a large saucepan, stir over low heat until fragrant. Add coconut milk and lime leaves; bring to the boil. Reduce heat and simmer, stirring, for five minutes.
- Meanwhile, heat oil in a frying pan and cook chicken until just browned. Drain on kitchen towels.
- Add chicken to the curry mixture with fish sauce, lime juice, sugar and eggplant then simmer, covered, until the eggplant is tender, about 5 minutes. Add zucchini, basil and coriander then simmer until zucchini is just tender.
- Serve curry in bowls sprinkled with sliced chilli and green onions.
