Thai Green Chicken Curry
Ingredients
- 500 gChicken cutlet (thinly sliced)
- 3 tbspThai curry paste green
- 400 mlCoconut milk
- 200 gEggplant (aubergine) (stemmed + in 2cm cubes)
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 1 pcLime juice
- 1 pcThai basil (leaves picked)
- 4 pckaffir lime leaves (bruised)
- 2 pcThai chili (sliced)
- 2 tbspPeanut oil
Method
A vibrant green, creamy sauce where chili heat is balanced by coconut sweetness. The chicken remains tender, infused with the bright aroma of kaffir lime leaves.
- 1
In a sauté pan, heat the oil. Sweat the green curry paste over medium heat. It should release its aromas without burning; the smell should become intense in the kitchen.
- 2
Pour in half of the coconut milk. Bring to a boil and reduce until small beads of oil rise to the surface. This is the sign that the flavors are concentrated.
- 3
Add the chicken cutlets cut into thin strips and the crushed kaffir lime leaves. Stir so that the sauce coats each piece of meat well.
- 4
Pour in the rest of the coconut milk and add the diced eggplants and the Thai pea eggplants. Simmer gently until the vegetables are tender but not mushy.
- 5
Off the heat, stir in the fish sauce, palm sugar, and lime juice. Add the Thai basil and sliced chilies at the last moment to keep their freshness.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce too vigorously after adding the chicken to keep the meat tender.
- If the sauce is too thick, thin it out with a little water or broth.
- Palm sugar is essential to balance the acidity and heat.
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 splitting.
