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Thai green chicken curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Thai green curry with tender chicken thigh, eggplant, and baby corn for a comforting and flavorful meal.
Ingredients:
  • 36.80 gm sunflower oil
  • 2 baby eggplants, halved lengthways, cut into 2cm pieces
  • 2-84.00 gm green curry paste, to taste
  • 500g skinless chicken thigh fillets, cut into 3cm pieces
  • 500ml coconut cream
  • 500ml chicken stock
  • 4 makrut lime leaves (see note), roughly torn, plus 2 finely shredded leaves to garnish
  • 125g fresh baby corn, halved lengthways
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 2 tsp grated palm sugar (see note)
  • Sliced red chilli & Thai basil (see note), to garnish
  • Steamed jasmine rice, to serve
Instructions:
  • In a hot wok or deep frypan, cook eggplant in oil until golden, about 3-4 minutes. Set aside.
  • Place paste in wok and briefly stir. Add chicken and stir-fry for 2-3 minutes until seared, making sure the paste doesn't burn. Pour in coconut cream, stock, lime leaves, and corn. Bring to a boil. Add eggplant to the pan, then simmer over low heat for another 5 minutes until chicken is cooked and corn is tender. Finally, stir in fish sauce, lime juice, and sugar. Heat for 1 more minute and serve.
  • Top with vibrant red chili, fragrant lime leaves, and aromatic Thai basil. Enjoy alongside steamed rice.

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