Thai Green Chicken Curry
If you are a fan of Asian flavors than this fragrant Thai Chicken curry is the recipe for you . This curry is similar to a green curry and is a fantastic marriage of South East Asian ingredients flavors .This isn't a traditional Thai recipe but it certainly embrace Thai flavors as I used coconut milk , Thai fish sauce , limes and aubergine to flavor the delicious , savory sauce !
Thai chicken curry is delicious and easy green curry with chicken .Making green curry is so easy and takes only 20 minutes and much cheaper than eating out .Try it and you will be surprised just how easy it is ..
Ingredients
Serves 4
2 tbsp groundnut or sunflower oil
2 tbsp Thai green curry paste
500 g skinless, boneless
chicken breasts , cut into cubes
2 kaffir lime leaves , roughly torn
1 lemon grass stalk , finely chopped
225 ml/ 8 fl oz coconut milk
16 baby aubergines , halved
2 tbsp Thai fish sauce
springs of fresh Thai basil and thinly
sliced kaffir lime leaves ,
to garnish
Method
1 .Heat the oil in a preheated wok or large , heavy based frying pan . Add the curry paste and stir fry briefly until all the aromas are released .
2 . Add the chicken , lime leaves and lemon grass and stir fry for 3-4 minutes , until the meat is beginning to colour . Add the coconut milk and aubergines and simmer gently for 8-10 minutes or until tender .
3. Stir in the fish sauce and serve immediately , garnished with sprigs of Thai basil and lime leaves .
variation
Replace the baby aubergines with 3 green peppers , sliced , which will enhance the green colour of the curry .
Thai chicken curry is delicious and easy green curry with chicken .Making green curry is so easy and takes only 20 minutes and much cheaper than eating out .Try it and you will be surprised just how easy it is ..
Ingredients
Serves 4
2 tbsp groundnut or sunflower oil
2 tbsp Thai green curry paste
500 g skinless, boneless
chicken breasts , cut into cubes
2 kaffir lime leaves , roughly torn
1 lemon grass stalk , finely chopped
225 ml/ 8 fl oz coconut milk
16 baby aubergines , halved
2 tbsp Thai fish sauce
springs of fresh Thai basil and thinly
sliced kaffir lime leaves ,
to garnish
Method
1 .Heat the oil in a preheated wok or large , heavy based frying pan . Add the curry paste and stir fry briefly until all the aromas are released .
2 . Add the chicken , lime leaves and lemon grass and stir fry for 3-4 minutes , until the meat is beginning to colour . Add the coconut milk and aubergines and simmer gently for 8-10 minutes or until tender .
3. Stir in the fish sauce and serve immediately , garnished with sprigs of Thai basil and lime leaves .
variation
Replace the baby aubergines with 3 green peppers , sliced , which will enhance the green colour of the curry .
