Green chicken curry
Prep 20 mins
Cook 15 mins
This curry is based on a Thai green curry, which uses small Thai and pea eggplant. If you can’t find these, you can substitute another vegetable of your choice. Purple eggplant and corn will both work well.
250ml (1 cup) coconut cream
100g green curry paste (see green curry paste recipe here xxx)
4 chicken thighs, or 2 breasts, thinly sliced
250ml coconut milk (see making coconut milk recipe here)
3 apple eggplant, halved
A handful of pea eggplants
1-2 tbsp light palm sugar, to taste
2 tbsp fish sauce, or to taste
3 kaffir lime leaves, torn
A large handful of Thai basil
Lime wedges and small Thai chilli to the side, to serve
1. Heat one-quarter of the cream in a wok over medium heat and stir continuously until coconut cream cracks and the oil splits from the solids. Add curry paste and stir continuously until fragrant and roasted (2-3 minutes). Add chicken and stir to sear, then add coconut milk and bring to a simmer, stirring continuously.
2. Add eggplants to curry and stir for a few minutes occasionally, until the eggplant have cooked, then season the curry with fish sauce and palm sugar to taste.
3. Serve curry, topped with Thai basil, with limes and extra chilli on the side.
Recipe by Lisa Featherby and image by Eatable.