Green Curry Chicken
A fragrant Thai curry with tender chicken and eggplant in a coconut sauce made with green curry paste, kaffir lime leaves and fresh Thai basil — served with jasmine rice.
Ingredients
- chicken fillet400 g
- green curry paste2 tbsp
- coconut milk400 ml
- eggplant1 pcs
- fish sauce2 tbsp
- kaffir lime leaves4 leaf
- thai basil10 g
- jasmine rice200 g
- sugar1 tsp
- oil2 tbsp
Instructions
Heat the oil in a wok or deep skillet over medium heat; add the green curry paste and fry for 1–2 minutes, stirring constantly, until fragrant.
Add the chicken breast, cut into pieces; cook for 5 minutes, stirring, until the chicken turns white.
Pour in the coconut milk, add the kaffir lime leaves (lightly crushed between your fingers) and bring to a boil.
Season with fish sauce and sugar, then add the diced eggplant.
Reduce the heat to low and simmer for 10–12 minutes, until the eggplant is tender and the chicken is cooked through.
Remove from the heat, discard the kaffir lime leaves, add the Thai basil leaves and stir through — they will wilt from the heat in 30–60 seconds.
Serve immediately with hot jasmine rice.
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