Chicken braised in green curry
Enjoy this rich, flavourful dish with rice or rice noodles
Known to the Thais as gaeng kiew wan gai, green curry chicken is a Thai staple that combines the aromatic brilliance of green curry with creamy, coconut milk. Fresh kaffir lime leaves and Thai sweet basil leaves lift the dish with a vibrant, zesty edge.
250g green curry paste
350g chicken thigh, cut into bite-sized pieces
200ml coconut milk
25g Thai sweet basil leaves
80g eggplant, cut into small pieces
120ml chicken stock
15g palm sugar
45ml fish sauce
20g red chilies, sliced diagonally
5g Kaffir lime leaves
1. Pour 100ml of coconut milk into a pan and bring to a boil before letting it simmer over medium heat for 3 to 5 minutes. Add green curry paste. Continue to cook and stir until the mixture becomes dry and fragrant.
2. Add chicken and stir for 1 to 2 minutes. Add fish sauce and sugar. Keep stirring for another minute before adding in eggplant, remaining coconut milk, and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
3. Add kaffir lime leaves, red chili and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning. Transfer to a serving bowl.