Thai

Thai Green Curry

Name: Thai Green Curry
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tbsp Green curry paste; 2 cans (800ml) Coconut milk, not shaken; 600 grams Chicken thigh, sliced; 200 grams Thai aubergines or courgette; 150 grams Bamboo shoots; 5 Kaffir lime leaves, torn; 1 handful Thai basil; 3 tbsp Fish sauce; 1 tbsp Palm sugar; Red chilli, sliced (to finish)

Gaeng keow wan. Frying the paste in the thick coconut cream until the oil splits out is the step that separates a fragrant curry from a flat one.

Time: 35 mins
Serves: 4
Steps: 7
Ingredients: 10

Method

01
Open the coconut milk without shaking it and spoon the thick cream from the top into a hot pan.
02
Fry the cream for 3 to 4 minutes until it splits and you can see the oil separate.
03
Add the curry paste and fry in that oil for 3 minutes until deeply fragrant. This is the most important step in the recipe.
04
Add the chicken and turn it through the paste for 3 minutes.
05
Pour in the remaining coconut milk with the lime leaves and simmer 10 minutes.
06
Add the aubergine and bamboo shoots and cook 8 minutes more until tender.
07
Season with fish sauce and palm sugar, then stir through the basil off the heat. Serve with jasmine rice.

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30 mins·Serves 4