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Green chicken curry
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Prep Time:
20 minutes
20 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
60 minutes
60 minutes
Easy and delicious green curry perfect for any night of the week.
Ingredients:
- 56.00 gm green curry paste
- 800g chicken thigh fillets, fat trimmed, cut into 3-4 cm pieces
- 20.00 ml lemon grass paste (fresh section in supermarket in a tube)
- 350g eggplant, cut into 2.5 cm pieces
- 500g kipfler potatoes, peeled, cut in chunks
- 500ml chicken style liquid stock
- 2 makrut lime leaves
- 270ml light coconut cream
- 1 bunch broccolini, trimmed, cut in 4cm lengths
- 3 shallots (spring onions), trimmed, cut into 4cm lengths
- 250.00 ml Thai basil leaves
- 1 lime, cut into wedges
- Steamed jasmine rice, to serve
Instructions:
- In a large non-stick pan with a lid, heat the oil. Stir in the curry paste and cook for 1 minute. Add the chicken and lemongrass. Stir frequently for 4-5 minutes until the chicken is browned. Mix in the eggplant until coated with the spices.
- Combine the potatoes, stock, and lime leaves in a pot and bring to a boil. Lower the heat and simmer covered for 20-25 minutes until the eggplant breaks down and thickens the sauce.
- Combine the coconut cream, broccolini, and shallots, and let them simmer for 2 minutes. Garnish with fresh Thai basil leaves and a squeeze of lime before serving.