Thai green curry with chicken
Average rating:
The favours of lime, chilli, coriander and basil make this Thai chicken curry dish really warming and very tasty.
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 2tbsp vegetable oil
- 450g (1lb) chicken breast, skinless, boneless
- 6tbsp green curry paste
- 500ml (2 cartons) coconut milk
- 100g pea aubergines
- 150g green peppers
- 5 Kaffir lime leaves
- 50g spring onion, sliced
- 2tbsp fish sauce
- 2tbsp lime juice
- 1 red birds eye chilli, thinly sliced
- Fresh coriander and Thai basil to garnish
Method
- Heat the vegetable oil in a wok and fry the chicken for 5-6 mins until cooked through.
- Remove the chicken from the wok and add the curry paste - fry briefly for around 30 secs.
- Add the coconut milk and bring to the boil, stirring. Add the aubergines, green peppers and the lime leaves and simmer for 10 mins.
- Return the chicken to the pan along with the spring onion, fish sauce and lime juice. Heat through for 2 mins, then serve, garnishing with the chilli and coriander and basil leaf. Serve with jasmine rice.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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