查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
s)F,K#]:TH6G,D 2 x 400ml cans coconut milk
z3W!Ku3FaqpTr8T wg 1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets) nJ*T;J9M+Z8W1p
300ml chicken stock, hot-q_8Ew*i7r1q/L
3 fresh or dried kaffir lime leaves
5N-_L,A|;W\Y$?^+a 5cm piece galangal, sliced
iu)qY"[:NSL 4 skinless chicken breasts, cut into bite-size pieces(j$oAeB OW~_#_
125g pea aubergines or regular aubergines dW8@5^.i]:x
Handful fresh Thai basil leaves, to taste
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l!W8^\0y Juice of 1 lime, to taste0N H&z,j wZ/E
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1-2 tbsp Thai fish sauce (nam pla), to taste
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How to make green chicken curry
"?I!|r'm6G4|K 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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)Q;y1}hOi PE 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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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.