Green Chicken Curry

A rich and delicious chicken curry recipe from Ken Hom. Thai curry paste, kaffir lime leaves and fragrant lemongrass marry beautifully with creamy coconut milk.

My Kitchen Table: 100 Quick Stir-fry Recipes
By Ken Hom
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Introduction

The richness of the coconut milk combined with green curry paste and chicken is a winning combination.

Serves 4
Easy

Ingredients

450g (1lb) boneless skinless chicken thighs
2 sticks of lemon grass
1½ tbsp vegetable oil
2–3 tbsp Thai green curry paste
3 tbsp finely sliced shallots
3 tbsp coarsely chopped garlic
1 tbsp finely chopped fresh galangal or root ginger
4 kaffir lime leaves or 2 tsp shredded lime zest
1 tbsp fish sauce (nam pla)
2 tsp sugar
225g (8oz) pea aubergines, left whole, or ordinary aubergines cut into 2.5cm (1in) chunks
1 x 400ml (14fl oz) tin of coconut milk
A handful of fresh coriander leaves
A handful of fresh Thai basil leaves
Salt

Instructions

Cut the chicken into 2.5cm (1in) chunks. Peel off the tough outer layers of the sticks of lemon grass, leaving the tender, whitish centre, and chop it finely.

Heat a wok or large frying pan until it is very hot and add the oil. Add the green curry paste and stir-fry for 2 minutes, then add the chicken and mix until it is coated with the paste.

Now add the lemon grass, shallots, garlic, galangal or ginger, lime leaves or zest, fish sauce, sugar and 1 teaspoon of salt and stir-fry for another minute.

Add the aubergines and pour in the coconut milk and 3 tablespoons of water. Turn the heat to low and simmer for around 15 minutes or until the chicken is cooked through. Add the coriander and basil leaves, give the mixture a good stir and serve at once.

 

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