Authentic Thai Green Curry Chicken
, 35 min, Serves 4
Coconut-milk green curry with tender braised chicken and Thai eggplant, built on a fried, enhanced curry paste.
| 15 Thai basil leaves, finely julienned | Julienne basil; pound with fingerroot, shrimp & curry paste | Boil coconut milk, fry paste until oil separates, 3-5 min | Stir in chicken | Add stock, milk, sugar, fish sauce, lime leaves | simmer 10-15 min until chicken is tender | Add eggplant, cook 3 min | Off heat, wilt in pepper & basil | Adjust fish sauce, serve with rice |
| 1 piece fingerroot (krachai), optional | ||||||||
| 1 tsp fermented shrimp paste (gapi) | ||||||||
| 3 1/2 tbsp green curry paste | ||||||||
| 180 ml coconut milk (for the paste) | ||||||||
| 450 g boneless skinless chicken thigh, 1-inch pieces | ||||||||
| 240 ml unsalted chicken stock | ||||||||
| 240 ml coconut milk (remaining) | ||||||||
| 25 g palm sugar, finely chopped | ||||||||
| 1 tbsp fish sauce (at the simmer) | ||||||||
| 5 makrut lime leaves | ||||||||
| 225 g Thai eggplant, bite-sized wedges | ||||||||
| 1/4 red bell pepper, julienned | ||||||||
| 1 cup Thai basil leaves | ||||||||
| 1/2-1 tbsp fish sauce, to taste (to finish) | ||||||||
| Jasmine rice, for serving |
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