Thai Chicken Curry
Ingredients
- 600 gWhite chicken (cut into bite-sized pieces)
- 400 mlCoconut milk (well shaken)
- 2 tbspThai curry paste green
- 2 pcEggplant (aubergine) (small diced)
- 2 pclemongrass (finely sliced)
- 4 pckaffir lime leaves (bruised)
- 2 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 2 tbspPeanut oil
- 1 pcThai basil (leaves picked)
Method
A creamy coconut milk sauce generously coating tender chicken pieces. The scent of lemongrass and Thai basil fills the air as soon as the dish is served.
- 1
Heat peanut oil in a wok or pan. Sear chicken pieces over high heat until lightly browned. They should remain raw in the center. Set aside.
- 2
Pour a ladle of coconut milk into the wok. Add green curry paste. Stir until the oil separates from the milk and the pungent aromas are released.
- 3
Pour in the remaining coconut milk. Add bruised lemongrass, kaffir lime leaves, and eggplants. Let simmer until the vegetables are tender.
- 4
Return chicken to the wok. Add fish sauce and palm sugar to balance. Once the sauce coats the back of a spoon, turn off the heat and toss in fresh Thai basil.
Frequently asked questions
How do you get this dish right?
- Do not boil the coconut milk too vigorously, or it might separate.
- If the curry is too spicy, add a bit more palm sugar to mellow it out.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in a saucepan without boiling.
