Thai Green Curry
Ingredients: (Makes 4)
- Coconut Milk 2 tins, light
- Chicken Breast 4, (125g or 4.4oz per breast)
- Jasmine Rice 70g or 2.5oz per portion
- Aubergine 1 medium, skin on
- Yellow Pepper 1 medium
- Lime Juice 2 limes
- Fish Sauce 2 tbsp
- Sugar 1 tsp
- Fresh Basil 8 leaves
- Lime Leaves 4
- Red Pepper 1 medium
- Thai Green Curry Paste 4 tbsp
- Sugar Snap Peas 100g or 3.5oz
- Red Chilli 1
- Baby Corn 100g or 3.5oz
Instructions:
Heat a large pan over medium heat. Add the green curry paste and stir-fry for
about 1-2 minutes until it starts to release its aromatic fragrances.
Pour in about a quarter of the coconut milk and stir until the curry paste is well
blended. Let it simmer for a couple of minutes until the oil begins to separate on
the surface.
Add the chicken pieces and stir well to coat with the curry. Cook for about 5-7
minutes until the chicken starts to cook through.
Add the remaining coconut milk, aubergine, bell pepper, baby corn and
mangetout. Bring the mixture to a boil, then reduce the heat and simmer for about
10 minutes. The vegetables should be tender but still slightly crisp.
Add the fish sauce, sugar, and torn kaffir lime leaves. Adjust these seasonings to
taste. Continue to simmer for an additional 5 minutes. Just before turning off the
heat, stir through the Thai basil leaves and squeeze in the lime juice. Serve the
curry hot, garnished with sliced red chili if using. It pairs beautifully with steamed
jasmine rice
