Green Curry Chicken

Fragrant Thai green curry with chicken, coconut milk, aubergine and basil in a spicy-savoury sauce.

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The curry paste is fried first to release its aroma, then coconut milk is added in stages so the sauce stays rich and balanced.

Ingredients

• 650 g boneless chicken thighs (sliced)
• 3 tbsp green curry paste
• 400 ml coconut milk
• 200 ml chicken stock
• 250 g Thai aubergines or regular aubergine (cut into bite-size pieces)
• 120 g bamboo shoots (drained)
• 2 tbsp fish sauce
• 1.5 tbsp palm sugar or brown sugar
• 4 makrut lime leaves (torn)
• 25 g Thai basil
• 1 red chilli (sliced)
• 1 tbsp neutral oil

Step-by-step method

1. Heat the oil in a saucepan over medium heat. Add the green curry paste and cook for 1–2 minutes until very fragrant, stirring so it does not catch.
2. Add about one third of the coconut milk and cook for 2 minutes until it looks glossy and slightly thickened.
3. Add the chicken and stir until every piece is coated in curry paste. Cook for 3–4 minutes until the outside loses its raw colour.
4. Pour in the remaining coconut milk and stock, then add the aubergine, bamboo shoots and lime leaves. Bring to a gentle simmer.
5. Cook for 10–12 minutes until the chicken is cooked through and the aubergine is tender. The chicken should reach at least 74°C.
6. Stir in the fish sauce and sugar. Taste and adjust so the curry is balanced between salty, sweet and spicy.
7. Turn off the heat and fold through the Thai basil and sliced chilli. Serve immediately with jasmine rice.