Green Chicken Curry
The richness of the coconut milk combined with green curry paste and chicken is a winning combination.
|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)|
|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|
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.