Green Curry with Chicken2013-05-19
- Yield : 2
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This one is one of the most popular dishes and there are several modifications of it. Thai green curry generally packs some real spice! If you follow this one, you will get classic curry with excellent and natural Thai aroma.
- 500 g chicken
- 1 cup coconut milk
- 2 tablespoons green curry paste
- 6 eggplant
- ¼ cup pea eggplant
- 5 kaffir lime leaves
- 2 tablespoons fish sauce
- 1 chili pepper (thinly sliced)
- 1 tablespoon sugar
- 1 cup water
Quarter the eggplants. Wash and pick pea eggplants from stems. Wash and pick kaffir lime leaves from center stems.
Take a medium sized sauce pan and pour down half of coconut milk with green curry paste and mix them well. Keep stirring until there are greenish oil bubbles on the surface.
Add chicken into the curry mixture and stir well to coat the chicken. After it is partially cooked add eggplants. Add the rest of coconut milk and 1 cup of water and leave to simmer for 10 minutes, until the chicken is fully cooked.
Add the pea eggplants; add the seasonings fish sauce and sugar. After a minute add red chili pepper and kaffir lime leaves and let it boil one more time.
Before serving add the Thai basil and quickly pour onto serving bowl. Serve with rice.