Thai Green Curry with Chicken

Creamy and aromatic Thai green curry with tender chicken, Thai eggplants, and a spicy kick. A comforting classic!

Ingredients

• 4 tablespoons Thai green curry paste
• 400 ml Coconut milk
• 300 g Chicken breast
• 200 g Thai eggplants (or small eggplants)
• 1 piece Onion
• 4 cloves Garlic
• Fresh ginger, al gusto
• 8 leaves Kaffir lime leaves
• Thai basil, al gusto
• Red bell pepper, al gusto
• 4 tablespoons Fish sauce
• 4 teaspoon Palm sugar
• 1 tablespoons Vegetable oil
• Cooked jasmine rice, para servir

Directions

1. Mise en place: cut chicken into cubes, eggplants into pieces, onion into slices, chop garlic, and grate ginger.
2. Heat oil in a wok over medium-high heat. Sauté green curry paste for 1-2 minutes until fragrant.
3. Add onion and sauté until translucent. Incorporate garlic and ginger, cook for 30 seconds.
4. Pour 200ml of coconut milk, integrate well, and bring to a gentle boil.
5. Add chicken and eggplants. Simmer for 5-7 minutes until the chicken is almost cooked.
6. Incorporate the remaining coconut milk, kaffir lime leaves, fish sauce, and palm sugar. Simmer for 5-8 more minutes, until the chicken is well cooked and the eggplants are tender.
7. Add julienned red bell pepper and Thai basil leaves at the end. Cook for 1-2 minutes.
8. Adjust seasoning with fish sauce and palm sugar according to preference.
9. Serve hot with jasmine rice.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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