Thai Green Chicken Curry
Easy to make and perfect for the cold winter nights.
Serves
4
Prep
10 mins
Cook
40 mins
Method
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In a large pot or saucepan, heat vegetable oil over medium heat.
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Add the chicken pieces and cook until they are about halfway done, then remove them from the pot and set aside.
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Add the green curry paste to the same pot. Sauté for 2-3 minutes until aromatic.
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Pour in the coconut milk and chicken broth. Stir well to combine with the paste.
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Add eggplant and capsicum to the pot. Bring to a simmer and cook for about 5 minutes.
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Add the partially cooked chicken back into the curry. Simmer for another 10 minutes or until the chicken is fully cooked and the vegetables are tender.
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Stir in fish sauce and palm sugar. Taste and adjust seasoning as needed.
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Just before serving, stir in the fresh basil leaves. Garnish with red chilli (optional)
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Serve with steamed jasmine rice.
Ingredients
- 500g chicken breast or thigh, cut into bite-sized pieces
- 2 cups jasmine rice
- 1 jar pre-made green curry paste
- 2 cups coconut milk
- 1 cup chicken broth
- 2 tbsp vegetable oil
- 1 cup eggplant, cubed
- 1 capsicum, sliced
- 1-2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 cup fresh basil leaves
- 1 handful fresh corriander leaves, for garnish
- 1 red chilli (optional)
- Lime wedges, for serving
