How to cook thai green chicken curry
Hobby tags:
food
cooking
curry
cuisine
Published by: Dmitri Kartashov on 18/08/2008
Ingredients for Thai green chicken curry:
500g of boneless chicken
1-2 tablespoon vegetable oil
2-3 tablespoons green curry paste
1 tablespoon palm sugar (if unavailable use light brown sugar instead)
1-2 stalks lemongrass
200g thai eggplant (use aubergine if eggplant is unavailable)
6-8 fresh kaffir lime leaves, torn into pieces
400ml (1 can) coconut milk
2 tablespoon of fish sauce
Handful of coriander, roughly chopped
Basil and red chillies
I've cooked it in a matter of 40-50 min. So get ready your ingredients and prepare yourself for a meal you can't get enough of. Here goes the magic recipe:
For the chicken get chicken breasts or chicken tights. I prefer the tights, I find that it has more taste to it, but it's just a personal preference though. Cut the chicken up into small pieces, just enough for one bite.
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass. This time I bought the green curry paste, but next time I will make one myself and post the recipe for it as well.
Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to your taste.
When it is at a boil again add the eggplant and continue till the chicken is cooked through.
2 minutes before the end add the basil and chopped red chilli. Serve with lots of fragrant jasmine rice.
I must say this was the first time I cooked green curry, but I fall in love with it as they say from the first sight, so as my wife!
Happy eating!