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Green Chicken Curry Thai

Green Chicken Curry


  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
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Ingredients

  • 250g (½ lb) chicken breast, thinly sliced
  • 90g (3oz) eggplant, cut into quarters
  • 30g (1oz) mangetout
  • 30ml (2 tbsp) corn oil
  • 30ml (2 tbsp) green curry paste
  • 5ml (1 tsp) white sugar
  • 15ml (1 tbsp) fish sauce
  • 4 kaffir lime leaves
  • 400ml (1 tin) coconut cream (chaokoh)
  • 30g (1 oz) Thai basil leaves (picked off stalk)
  • 125ml (½ cup) chicken stock

Instructions

  1. Heat the oil in a wok until very hot and add the pieces of chicken. Allow the chicken to colour slightly and then move around the wok until evenly coloured.
  2. Turn the flame down and add the curry paste mixing and coating the chicken well. Do not cook over a high heat at this stage or you will burn the curry paste.
  3. Add the aubergines and coconut cream and torn lime leaves bring to the boil.
  4. Simmer until the aubergines are nearly cooked
  5. Add fish sauce, sugar and stock. Adjust the flavour with more fish sauce if necessary.
  6. Add the Thai basil leaves at the last minute.
  7. Serve into bowls accompanied with the jasmine rice.

Nutrition

  • Serving Size: 1 serving
  • Calories: 515
  • Sugar: 6.5 g
  • Sodium: 1218 mg
  • Fat: 45.3 g
  • Saturated Fat: 23.9 g
  • Carbohydrates: 14.6 g
  • Fiber: 3.2 g
  • Protein: 16.9 g
  • Cholesterol: 40 mg