Green Curry with Chicken

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The little Thai CookbookThis familiar classic, which should never be extremely hot, has as its base a paste of chillies, galangal and lemon grass. Bitter vegetables such as Thai eggplant off set the sweetness of the coconut cream. Tender steak can be used instead of chicken.

  • Yield: 4 Servings


  • 2 fl oz ¼ cup (60 ml) coconut cream
  • 2 tablespoons green curry paste or bought paste
  • 12 oz (350 g) boneless, skinless chicken thighs, sliced
  • 15 fl oz 1¾ cups (440 ml) coconut milk
  • 2½ tablespoons fish sauce 1 tablespoon palm sugar (jaggery)
  • 12 oz (350 g) mixed Thai eggplants (aubergines), cut into quarters, and pea eggplants (aubergines)
  • 2 oz (50 g) galangal, julienned
  • 7 makrut (kaffir) lime leaves, torn in half
  • a handful of Thai sweet basil leaves, for garnish
  • 1 long red chilli, seeded and finely sliced, for garnish
How to Make It
  1. Put the coconut cream in a wok or saucepan and simmer over medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.
  2. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over medium heat for another 5 minutes.
  3. Add the eggplants and cook, stirring occasionally, for about 5 minutes or until the eggplants are cooked. Add the galangal and makrut lime leaves. Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and sprinkle with the last bit of coconut milk, as well as the basil leaves and chilli slices.

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