Thai green chicken curry

Name: Thai green chicken curry
Total time: 35 min
Yield: 3
Cuisine: Thai
Ingredients: 400 g Boneless skinless chicken thigh; 250 g Aubergine; 400 g Coconut milk, full-fat; 40 g Thai green curry paste with shrimp; 150 g Water; 15 g Fish sauce; 10 g Sugar; 15 g Thai basil; 2 g Makrut lime leaves; 10 g Rapeseed oil

A fragrant coconut curry with chicken, aubergine and basil.

Estimated total time: 35 minutes3 portionsAbout 510 kcal per portion

Green curry — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display. Photo depicts green chicken curry with roti.

Ingredients for 3 portions

400 g Boneless skinless chicken thigh
250 g Aubergine
400 g Coconut milk, full-fat
40 g Thai green curry paste with shrimp
150 g Water
15 g Fish sauce
10 g Sugar
15 g Thai basil
2 g Makrut lime leaves
10 g Rapeseed oil

Method

Cut chicken and aubergine into bite-size pieces. Heat oil and stir-fry curry paste for 1 minute until fragrant.
Add half the coconut milk and stir until smooth. Add chicken and simmer for 5 minutes.
Add remaining coconut milk, water, aubergine and lime leaves. Simmer for 15 minutes until chicken is cooked through and aubergine is tender.
Season with fish sauce and sugar, stir in Thai basil and remove from heat. Remove lime leaves before eating.

Curry paste here includes shrimp; brand ingredients vary. Rice is not included.

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Allergens and ingredient checks

Listed allergens: crustaceans, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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