Thai Chicken Curry

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 506
• Protein: 35 g
• Carbs: 14 g
• Fat: 34 g

Ingredients

• 600 g White chicken ( cut into bite-sized pieces )
• 400 ml Coconut milk ( well shaken )
• 2 tbsp Thai curry paste green
• 2 piece Eggplant (aubergine) ( small diced )
• 2 piece lemongrass ( finely sliced )
• 4 piece kaffir lime leaves ( bruised )
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 2 tbsp Peanut oil
• 1 piece Thai basil ( leaves picked )

Instructions

1. Sear the chicken

   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. Fry the curry paste

   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. Simmer the curry

   Pour in the remaining coconut milk. Add bruised lemongrass, kaffir lime leaves, and eggplants. Let simmer until the vegetables are tender.

4. Finishing and herbs

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently in a saucepan without boiling.