Chicken in green curry
4 servings
35 minutes
Chicken in green curry is a refined dish of Pan-Asian cuisine, filled with the aromas of Thailand. The green curry paste made from fresh chili, coriander, and lime gives the sauce a rich flavor with a hint of spiciness. Coconut milk and cream soften the heat, creating a velvety texture. Eggplants add tenderness, while basil brings freshness. This dish warms you up and transports you to exotic tropics. Serving it with rice or noodles makes it an ideal dinner that can impress even the most discerning gourmet.
1
Heat the wok on low heat, add cream, and bring to a boil.
- Coconut cream: 250 ml
2
Add curry paste, sauté for 1 minute, then add chopped chicken. Cook the chicken until done, then add milk and chopped eggplant. Cook for 1-2 minutes or until the eggplant is tender. Add sugar, fish sauce, lime leaves, and half of the basil. Mix well.
- Green curry paste: 4 tablespoons
- Chicken breast: 4 pieces
- Coconut milk: 250 ml
- Eggplant: 0.5 piece
- Brown sugar: 2 tablespoons
- Fish sauce: 2 tablespoons
- Kaffir lime leaves: 4 pieces
- Basil leaves: 20 pieces
3
Sprinkle with the remaining basil, crushed chili, and drizzle with cream.
- Basil leaves: 20 pieces
- Red chili pepper: 2 pieces
- Coconut cream: 250 ml
