1 minute read
Green Chicken Curry
Recipe donated by Rosa’s Thai Cafe
INGREDIENTS
• 1 tbsp vegetable oil
• 3 tbsp green curry paste
• 400ml coconut milk
• 1 tbsp sustainable palm sugar
• 2 tbsp Thai fish sauce
• sea salt
• 3 kaffir lime leaves, torn
• 500g chicken breast, cut into chunks (substitute with firm tofu for a veggie version)
• 100g Thai aubergines, cut into quarters
• 150g tinned bamboo shoots, cut into bite-size pieces
• Thai basil leaves (or Italian ones)
• steamed jasmine rice, to serve
To garnish
• 2 red chillies, sliced
• Sprigs of basil
METHOD
1 Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant or until the oil is incorporated into the paste.
2 Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the green oil splits and rises to the surface.
3 Next, pour in the remaining coconut milk. Add the palm sugar and fish sauce then season with a pinch of salt. Stir in the lime leaves and place the chicken in the pan.
4 Add aubergines and the bamboo shoots. Cook over a medium heat for 7-10 minutes until the chicken is cooked through. Stir in the basil leaves.
5 Ladle into serving bowls, garnish with some sliced chilli and a sprig of basil. Serve with steamed rice.