Thai Green Curry Chicken with Eggplant (serves 3-4)
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Ingredients3 tablespoons store-bought paste plus 1/2 cup coconut cream
500g of chicken thighs, cut into bite size pieces 400ml Ayam coconut milk 2 cups quartered Thai eggplant 1/4 cup baby eggplant 1/2 cup Thai basil leaves, discard the stems 4-6 Kaffir lime leaves 2 tablepoons fish sauce 1-2 tablespoons coconut palm sugar or brown sugar 1/2 tablespoon lime or lemon juice |
Recipe |
1. Pour curry paste mixed with coconut cream in a hot wok and stir well. Stir constantly for 2-3 minutes on medium heat until coconut cream breaks down and oil separates.
2. Add chicken, stir fry for 3-4 minutes until almost cooked. Add 2 cups coconut milk, season with fish sauce, sugar and bring to a boil. Tear apart kaffir lime leaves using your hands, add to the curry along with eggplant. 3. Bring to a boil, reduce heat, cover and cook for 10 minutes until chicken and vegetables are cooked. Stir in lemon/lime juice. 4. Garnish with Thai Basil before and serve hot with Thai Jasmine Rice. |