查看完整版本: green chicken curry

green chicken curry

INGREDIENTS
(_HO"].ZN 2 x 400ml cans coconut milku PuR5o8Wa6n4V~
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
VR*Qg&h1?&Y8X\1C 300ml chicken stock, hotYI.C,w5W"~
3 fresh or dried kaffir lime leaves9Y+M;vkZ?d
5cm piece galangal, sliced0h%P.[ F^;N$g
4 skinless chicken breasts, cut into bite-size pieces4iK| Ip[&tC YT$a
125g pea aubergines or regular aubergines
h]j6E$qo Handful fresh Thai basil leaves, to tasteKW]L8SX
Juice of 1 lime, to taste-P;N8Uh!YB2E1CXF*g
1-2 tbsp Thai fish sauce (nam pla), to tasteJ.V&^?3FIl
METHOD'?WR:g3Z!Q

_'W4}!Y] How to make green chicken curry*`jc],w&gP]
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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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.