Thai-style Green Chicken Curry

#Thai #GreenCurry #Curry #Chicken

Serves: 4

Prep Time: 10 mins

Cooking Time: 40 mins

Source: Cookshelf Thai

Ingredients:

6 boneless skinless chicken thighs

400 ml/14 fl oz coconut milk

2 garlic cloves, crushed

2 tsp Thai fish sauce

2 tbsp Thai green curry paste

12 baby aubergines, also called Thai pea aubergines

3 fresh green chillies. finely chopped

3 kaffir lime leaves, shredded

4 tbsp chopped fresh coriander

boiled rice, to serve

Method:

Cut the chicken into bite-size pieces. Pour the coconut milk into a large pan or wok and bring to the boil over a high heat.

Add the chicken, garlic and fish sauce to the pan and bring back to the boil. Lower the heat and summer gently for 30 minutes, or until the chicken is just tender and cooked through

Remove the chicken from the mixture with a perforated spoon. Set aside and keep warm.

Stir the green curry paste into the pan, add the aubergines, chillies and lime leaves and simmer gently for 5 minutes.

Return the chicken to the pan and bring to the boil. Adjust the seasoning to taste with salt and pepper, then stir in the coriander. Serve the curry hot with boiled rice.

COOK'S TIP

Baby aubergines or pea aubergines, as they are called in Thailand, are traditionally used in thai curry, but they are not always easily available outside the country. If you can't find them in an Oriental food shop, use chopped ordinary aubergine or substitute a few green peas.