Thai Green Chicken Curry


This spicy Thai-style green curry with chicken thigh fillets, eggplant and baby corn will warm you inside and out.

The ingredient of Thai Green Chicken Curry

  • 2 tablespoons sunflower oil
  • 2 baby eggplants halved lengthways cut into 2cm pieces
  • 2 3 tablespoons green curry paste see related recipe to taste
  • 500g skinless chicken thigh fillets cut into 3cm pieces
  • 2 cups 500ml coconut cream
  • 2 cups 500ml massel chicken style liquid stock
  • 4 kaffir lime leaves see note roughly torn plus 2 finely shredded leaves to garnish
  • 125g fresh baby corn halved lengthways
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons grated palm sugar see note
  • sliced red chilli thai basil see note to garnish
  • steamed jasmine rice to serve

The Instruction of thai green chicken curry

  • heat oil in a wok or deep frypan over high heat add eggplant and stir fry for 3 4 minutes until golden set eggplant aside
  • add paste to wok and stir briefly add chicken and stir fry tossing to ensure paste doesnt burn for 2 3 minutes until seared add coconut cream stock lime leaves and corn and bring to the boil return eggplant to pan then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender stir in fish sauce lime juice and sugar and heat through for 1 minute
  • garnish with red chilli extra lime leaves and thai basil serve with steamed rice

Nutritions of Thai Green Chicken Curry

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sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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