Thai Green Curry with Chicken

3 mins
Serves 1
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Directions

  1. 1Cut 300g boneless chicken thigh into medium-sized pieces.
  2. 2Cut 300g boneless chicken thigh into medium-sized pieces.
  3. 3Cut 300g boneless chicken thigh into medium-sized pieces.
  4. 4Chop up half an aubergine into medium dices.
  5. 5Chop up half an aubergine into medium dices.
  6. 6Chop up half an aubergine into medium dices.
  7. 7Cut one red chili pepper into thin slices.
  8. 8Cut one red chili pepper into thin slices.
  9. 9Cut one red chili pepper into thin slices.
  10. 10Finely chop one shallot onion and two to three cloves of garlic.
  11. 11Finely chop one shallot onion and two to three cloves of garlic.
  12. 12Finely chop one shallot onion and two to three cloves of garlic.
  13. 13Bruise one lemongrass to release its fragrant.
  14. 14Bruise one lemongrass to release its fragrant.
  15. 15Bruise one lemongrass to release its fragrant.
  16. 16Use 100g of canned bamboo shoots.
  17. 17Use 100g of canned bamboo shoots.
  18. 18Use 100g of canned bamboo shoots.
  19. 19Heat the pan into medium heat, add two tablespoons of vegetable oil.
  20. 20Heat the pan into medium heat, add two tablespoons of vegetable oil.
  21. 21Heat the pan into medium heat, add two tablespoons of vegetable oil.
  22. 22Add lemongrass and chopped garlic. Stir for a few seconds.
  23. 23Add lemongrass and chopped garlic. Stir for a few seconds.
  24. 24Add lemongrass and chopped garlic. Stir for a few seconds.
  25. 25Add the chopped shallots; stir-fry until slightly brown.
  26. 26Add the chopped shallots; stir-fry until slightly brown.
  27. 27Add the chopped shallots; stir-fry until slightly brown.
  28. 28Add three tablespoons of green curry paste and stir-fry until fragrant.
  29. 29Add three tablespoons of green curry paste and stir-fry until fragrant.
  30. 30Add three tablespoons of green curry paste and stir-fry until fragrant.
  31. 31Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
  32. 32Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
  33. 33Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
  34. 34Add the chicken pieces; cook for another one to two minutes.
  35. 35Add the chicken pieces; cook for another one to two minutes.
  36. 36Add the chicken pieces; cook for another one to two minutes.
  37. 37Add half a cup of chicken stock and a quarter cup of water.
  38. 38Add half a cup of chicken stock and a quarter cup of water.
  39. 39Add half a cup of chicken stock and a quarter cup of water.
  40. 40Add the remaining coconut milk (200ml).
  41. 41Add the remaining coconut milk (200ml).
  42. 42Add the remaining coconut milk (200ml).
  43. 43Add aubergine and cook until soft.
  44. 44Add aubergine and cook until soft.
  45. 45Add aubergine and cook until soft.
  46. 46Add one tablespoon of sugar and one tablespoon of fish sauce.
  47. 47Add one tablespoon of sugar and one tablespoon of fish sauce.
  48. 48Add one tablespoon of sugar and one tablespoon of fish sauce.
  49. 49Add bamboo shoots and two kaffir lime leaves.
  50. 50Add bamboo shoots and two kaffir lime leaves.
  51. 51Add bamboo shoots and two kaffir lime leaves.
  52. 52Add eight to ten snow peas.
  53. 53Add eight to ten snow peas.
  54. 54Add eight to ten snow peas.
  55. 55Turn off the heat and add a handful of basil leaves.
  56. 56Turn off the heat and add a handful of basil leaves.
  57. 57Turn off the heat and add a handful of basil leaves.
  58. 58Finally, add chili slices.
  59. 59Finally, add chili slices.
  60. 60Finally, add chili slices.

Ingredients

  • 300 g boneless chicken thigh or breast
  • 300 g boneless chicken thigh or breast
  • 300 g boneless chicken thigh or breast
  • 0.5 aubergine
  • 0.5 aubergine
  • 0.5 aubergine
  • 12 snow peas
  • 12 snow peas
  • 12 snow peas
  • 100 g bamboo shoots
  • 100 g bamboo shoots
  • 100 g bamboo shoots
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 stalk lemongrass
  • 1 stalk lemongrass
  • 1 stalk lemongrass
  • 1 red chili pepper
  • 1 red chili pepper
  • 1 red chili pepper
  • 2 kaffir lime leaves
  • 2 kaffir lime leaves
  • 2 kaffir lime leaves
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 3 tbsp green curry paste
  • 3 tbsp green curry paste
  • 3 tbsp green curry paste
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 400 ml coconut milk
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar

Equipment

panknife