Chicken Green Curry

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 515
• Protein: 33 g
• Carbs: 18 g
• Fat: 32 g

Ingredients

• 500 g Chicken cutlet ( thinly sliced )
• 3 tbsp Thai curry paste green
• 250 ml coconut cream
• 400 ml Coconut milk
• 200 g Eggplant (aubergine) ( small diced )
• 100 g Bambusa vulgaris or Phyllostachys edulis ( drained )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 piece kaffir lime leaves ( torn )
• 1 piece Thai basil ( leaves only )
• 2 piece Thai chili optional ( sliced )
• 150 g Thai eggplants ( cut into quarters )

Instructions

1. Reduce coconut cream

   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. Roast the curry paste

   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. Sear the chicken

   Place the chicken pieces in the wok. Coat them well with the curry paste. The flesh should start to whiten without browning.

4. Add liquid and garnish

   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. Season and finish

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan without boiling to prevent the coconut milk from curdling.