Green Curry

Name: Green Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g chicken thigh, cut into pieces; 3 tbsp green curry paste; 400 ml coconut milk; 1 piece eggplant, cubed; 4 piece lime leaves, torn; 0.5 bunch thai basil, leaves picked; 2 tbsp fish sauce; 1 tbsp palm sugar

Coconut-milk curry with green chili paste, basil, and chicken.

40 min
Medium
4 servings
Thai
Halal
Gluten free

Cooks: 0
Photos: 0

Ingredients

chicken thigh, cut into pieces500g
green curry pastegood quality jar is fine3 tbsp
coconut milkfull fat400ml
eggplant, cubedthai eggplant if available1 piece
lime leaves, tornkaffir lime leaves4 piece
thai basil, leaves picked½ bunch
fish sauce2 tbsp
palm sugar1 tbsp

Method

1
Spoon the thick top of the coconut milk into a hot pan; let it sizzle and split.
This step releases the oils that fry the curry paste.
2
Add green curry paste and fry until deeply fragrant.
3
Add chicken thigh pieces and stir to coat in the paste.
4
Pour in the rest of the coconut milk; add eggplant and lime leaves; simmer 10 minutes.
5
Season with fish sauce and palm sugar; taste and adjust.
Should be salty-sweet with a clean spice.
6
Stir in thai basil at the very end; serve with jasmine rice.
Basil goes in off the heat to keep the colour.

Per serving

385
kcal: 28g
protein: 15g
carbs: 25g
fat