Green chicken curry recipe Recipe

Name: Green chicken curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces; 300 ml (10.6fl oz) chicken stock; 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes; 500 ml (17.6fl oz) coconut milk; 1 drop fish sauce, to taste; 2 -4 kaffir lime leaves; 2 red chillies, diagonally sliced; 1 handful of Thai basil leaves; 3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste); 1 tablespoon chopped galangal; 0.5 tablespoon chopped fresh ginger; 2 tablespoons chopped lemon grass; 1 tbsp finely chopped kaffir lime leaves; 1 tbsp chopped coriander roots; 1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric; 100 g (3.5oz) chopped red shallots; 6 garlic cloves, chopped; 1 teaspoon shrimp paste (optional); 10 white peppercorns; 0.5 teaspoon coriander seeds, toasted and ground; 0.5 teaspoon cumin seeds, toasted and ground; 1 handful of basil leaves; 1 pinch salt

Servings: persons

1 tbsp vegetable oil
400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces
300 ml (10.6fl oz) chicken stock
15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes
500 ml (17.6fl oz) coconut milk
1 drop fish sauce, to taste
2 -4 kaffir lime leaves
2 red chillies, diagonally sliced
1 handful of Thai basil leaves
3 tbsp chopped green (bird's eye) chilli (adjust quantity to suit your taste)
1 tablespoon chopped galangal
0.5 tablespoon chopped fresh ginger
2 tablespoons chopped lemon grass
1 tbsp finely chopped kaffir lime leaves
1 tbsp chopped coriander roots
1 tsp chopped fresh turmeric or 1/2 teaspoon ground turmeric
100 g (3.5oz) chopped red shallots
6 garlic cloves, chopped
1 teaspoon shrimp paste (optional)
10 white peppercorns
0.5 teaspoon coriander seeds, toasted and ground
0.5 teaspoon cumin seeds, toasted and ground
1 handful of basil leaves
1 pinch salt

1
Place all the spice paste ingredients in a blender and blend to a fine paste.
2
Don't use too much salt as fish sauce is very salty.
3
Heat the oil in a wok and saute the chicken pieces to seal and lightly colour, then remove with a slotted spoon and set aside until required.
4
Add 4 tablespoons of the curry paste to the wok and saute until fragrant, then add the stock, aubergine, chicken and coconut milk.
5
Bring to the boil, then simmer for 10-15 minutes until the chicken and aubergine are cooked.
6
Season with fish sauce, then add the remaining ingredients.
7
Bring to a simmer, then serve with rice.
8
You can garnish with finely sliced red chillies and a few leaves of basil.

944

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tbsp vegetable oil, 400 g (14.1oz) skinless, boneless chicken thighs, cut into 2.5cm pieces, 300 ml (10.6fl oz) chicken stock, 15 -20 apple or pea aubergines, or 1 medium aubergine, cut into 2.5cm cubes, and more.

Yes, Green chicken curry recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green chicken curry recipe

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