Chicken Family friendly Main Asian

Thai green chicken curry

Name: Thai green chicken curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 2 tablespoons sunflower oil; 2 baby eggplants, halved lengthways, cut into 2cm pieces; 2-3 tablespoons green curry paste (see related recipe), to taste; 500g skinless chicken thigh fillets, cut into 3cm pieces; 2 cups (500ml) coconut cream; 2 cups (500ml) chicken stock; 4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish; 125g fresh baby corn, halved lengthways; 2 tablespoons fish sauce; 1 tablespoon lime juice; 2 teaspoons grated palm sugar (see note); Sliced red chilli & Thai basil (see note), to garnish; Steamed Jasmine rice, to serve

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by delicious. team

delicious. team

Nov 24, 2001

This spicy Thai-style green curry with chicken thigh fillets, eggplant and baby corn will warm you inside and out.

2 tablespoons sunflower oil
2 baby eggplants, halved lengthways, cut into 2cm pieces
2-3 tablespoons green curry paste (see related recipe), to taste
500g skinless chicken thigh fillets, cut into 3cm pieces
2 cups (500ml) coconut cream
2 cups (500ml) chicken stock
4 kaffir lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish
125g fresh baby corn, halved lengthways
2 tablespoons fish sauce
1 tablespoon lime juice
2 teaspoons grated palm sugar (see note)
Sliced red chilli & Thai basil (see note), to garnish
Steamed Jasmine rice, to serve

Method

1.

Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.
2.

Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.
3.

Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.