Thai Green Curry with Chicken & Brinjal
Use a mortar & pestle to pound herbs to release the flavours or use a food processor.
Ingredients
Serves: 4
- For Green Curry Paste
- 2 stalks lemon grass cut into 1-cm pieces
- 1 tablespoon sliced galangal
- 1 teaspoon cumin
- 1/2 cup chopped fresh coriander root
- 8 garlic cloves
- 10 hot Thai green chillies
- 10 mild green chillies
- 1 teaspoon shrimp paste
- 1 tablespoon chopped shallot
- 1/4 teaspoon minced kaffir lime rind/ lime rind
- 500 ml thin coconut milk
- 500g boned chicken breast, sliced in pieces
- 60 ml fish sauce
- 3 tablespoons sugar
- 1 brinjal, sliced/cubed
- 125 ml thick coconut milk
- 6 fresh kaffir lime leaves
- 20g Thai basil leaves
- red chillies for garnish
Directions
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.
- Stir the thin coconut milk in a large saucepan (slow fire) for 20 minutes. Add green curry paste into the saucepan.
- Heat to boiling, add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the brinjal and simmer for 4 minutes. Add the thick coconut milk and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red chillies and serve.
- Serve with rice.
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Reviews and ratings
Global ratings:
(2)
Reviews in English (2)
I put in long beans and peas. These were the only veggies in my fridge. Lovely dish and easy to cook - 17 Jul 2012
This recipe is fantastic probably one of the best thai dishes ie tried - def worth aking the paste - Have to give this one a go! although i did put in 12 green and birdseye rather than the scotch bonnett but i probably could take the heat of a couple of scoth bonnet next time - YUm - 09 Jun 2012 (Review from Allrecipes UK | Ireland)
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