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Green Curry Chicken
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serves : 4
Preparation time : 30 minutes
cooking time : 20 minutes
Ingredients :
250ml thick coconut milk
3 tablespoons Green Curry Paste
500g fresh chicken breast, cut into bite-sized pieces
750ml thin coconut milk
8 kaffir lime leaves, sliced
125g eggplant, cut into cubes
4 red chillies, sliced
3 tablespoons fish sauce
11/2 tablespoons shaved palm sugar or dark brown sugar
20 Thai basil leaves
Method :
Heat the think coconut milk in a pot for about 2 minutes over medium heat. Stir continuously and do not allow to boil. Add the Green Curry Paste and continue stirring until the mixture is thick and fragrant. Add the chicken and one third of the thin coconut milk. Bring to a boil and gradually stir in the remaining thin coconut milk.
Add the kaffir lime leaves, eggplant and chillies (leave some chillies for garnishing). Simmer for about 10 minutes until the curry is thickened. Add the fish sauce, palm sugar and basil leaves. Stir to blend thoroughly before removing from heat.
Garnish with the reserved chillies and serve with steamed rice.
