Thai green chicken curry

Description

One of the most popular Thai dishes. Chicken in a spicy sauce with a subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.

Ingredients

1 eggplant (pelled and diced)
2 T cooking oil (nut oil)
1 t curry paste (or to taste, Thai green curry paste)
1 t garlic (minced)
1 c green beans (washed and trimmed)
  salt (or to taste)
4 scallion (sliced, green onions or spring onions)
1 1⁄2 c coconut milk
1 lb chicken (skinless and deboned chicken meat, diced)
3 T basil (finely chopped leaves, Thai basil)

Instructions

  1. Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel.
  2. Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute.
  3. Now we add the chicken and we continue cooking for 2-3 minutes more, until the chicken has bowned.
  4. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring occasionally.
  5. Add the rest of the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender.
  6. Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice.

Notes

Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.

The green curry paste has been measured for a very mild curry. Increase the amount to taste for a hotter dish.

Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.

Yield
4 servings
Preparation time
45
Cooking time
0
Total time
45 minutes

Thai green chicken curry