Chicken in Green Curry Recipe

By | Published | Chicken, Thai | No Comment

Chicken Breasts – 125 gms, cubed
Oil – 1 tbsp
Green Curry Paste – 1 1/2 tbsp
Coconut milk – 4 tbsp
Lime Leaves – 2, torn
Lemon Grass – 1/2 stalk, cut in oblique slices
Bamboo Shoots – 50 gms
Aubergines – 3, small, round, quartered
Courgette – 50 gms, cut in oblique chunks
Red Chilli – 1, large, obliquely sliced
Chicken Stock – 6 tbsp
Brown Sugar – 1 tbsp
Fish Sauce – 3 tbsp
Basil Sprigs to garnish

1. Heat the oil in a kadai/pan.
2. Add the green curry paste and cook for 30 seconds.
3. Add the coconut milk and cook for 1 minute, stirring continuously.
4. Add the chicken and let it simmer for a while.
5. Add all the remaining ingredients and let it simmer for 10 minutes more, stirring occasionally.
6. Garnished with basil sprigs.
7. Serve hot.

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