Chicken Green Curry
Ingredients
- 500 gChicken cutlet (thinly sliced)
- 3 tbspThai curry paste green
- 250 mlcoconut cream
- 400 mlCoconut milk
- 200 gEggplant (aubergine) (small diced)
- 100 gBambusa vulgaris or Phyllostachys edulis (drained)
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 4 pckaffir lime leaves (torn)
- 1 pcThai basil (leaves only)
- 2 pcThai chili (sliced)
- 150 gThai eggplants (cut into quarters)
Method
A smooth coconut milk broth, tinted vibrant green by the curry paste. The powerful scent of Thai basil and kaffir lime leaves balances the heat of the small chilies.
- 1
Pour the coconut cream into a wok or sauté pan over high heat. Reduce until the liquid thickens and the oil clearly separates from the cream, forming shiny bubbles on the surface.
- 2
Add the green curry paste to the coconut fat. Mix vigorously to dissolve the paste. Cook for 2 minutes until the aromas of lemongrass and galangal fill the kitchen.
- 3
Place the chicken pieces in the wok. Coat them well with the curry paste. The flesh should start to whiten without browning.
- 4
Pour in the coconut milk. Add the diced aubergines, quartered Thai eggplants, bamboo shoots, and torn kaffir lime leaves. Reduce heat and simmer gently. The sauce should coat the spoon.
- 5
Stir in the fish sauce and palm sugar. Taste: the balance should be salty and slightly sweet. Off the heat, add the Thai basil and sliced chilies so they remain vibrant green.
Frequently asked questions
How do you get this dish right?
- If the coconut milk doesn't separate, add a spoonful of neutral oil to help the curry paste fry.
- Do not boil once the basil is added, or it will turn black and lose its aroma.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a saucepan without boiling to prevent the coconut milk from curdling.
