Thai Green Curry with Chicken

Name: Thai Green Curry with Chicken
Total time: 3 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 300 g boneless chicken thigh or breast; 0.5 aubergine; 12 snow peas; 100 g bamboo shoots; 1 handful basil leaves; 2 cloves garlic; 1 shallot; 1 stalk lemongrass; 1 red chili pepper; 2 kaffir lime leaves; 2 tbsp oil; 3 tbsp green curry paste; 400 ml coconut milk; 0.5 cup chicken stock; 0.25 cup water; 2 tbsp fish sauce; 1 tbsp sugar

Serves 1

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Thai Green Curry with Chicken

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Serves 1

Directions

1Cut 300g boneless chicken thigh into medium-sized pieces.
2Chop up half an aubergine into medium dices.
3Cut one red chili pepper into thin slices.
4Finely chop one shallot onion and two to three cloves of garlic.
5Bruise one lemongrass to release its fragrant.
6Use 100g of canned bamboo shoots.
7Heat the pan into medium heat, add two tablespoons of vegetable oil.
8Add lemongrass and chopped garlic. Stir for a few seconds.
9Add the chopped shallots; stir-fry until slightly brown.
10Add three tablespoons of green curry paste and stir-fry until fragrant.
11Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
12Add the chicken pieces; cook for another one to two minutes.
13Add half a cup of chicken stock and a quarter cup of water.
14Add the remaining coconut milk (200ml).
15Add aubergine and cook until soft.
16Add one tablespoon of sugar and one tablespoon of fish sauce.
17Add bamboo shoots and two kaffir lime leaves.
18Add eight to ten snow peas.
19Turn off the heat and add a handful of basil leaves.
20Finally, add chili slices.

Ingredients

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

Equipment

panknife

Thai Green Curry with Chicken

Serves 1

youtube.com

Thai Green Curry with Chicken

youtube.com

Serves 1

Directions

1Cut 300g boneless chicken thigh into medium-sized pieces.
2Chop up half an aubergine into medium dices.
3Cut one red chili pepper into thin slices.
4Finely chop one shallot onion and two to three cloves of garlic.
5Bruise one lemongrass to release its fragrant.
6Use 100g of canned bamboo shoots.
7Heat the pan into medium heat, add two tablespoons of vegetable oil.
8Add lemongrass and chopped garlic. Stir for a few seconds.
9Add the chopped shallots; stir-fry until slightly brown.
10Add three tablespoons of green curry paste and stir-fry until fragrant.
11Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
12Add the chicken pieces; cook for another one to two minutes.
13Add half a cup of chicken stock and a quarter cup of water.
14Add the remaining coconut milk (200ml).
15Add aubergine and cook until soft.
16Add one tablespoon of sugar and one tablespoon of fish sauce.
17Add bamboo shoots and two kaffir lime leaves.
18Add eight to ten snow peas.
19Turn off the heat and add a handful of basil leaves.
20Finally, add chili slices.