Thai green chicken curry
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Flavoured with basil, lime leaves, coriander and cumin, this delicious Thai chicken green curry is packed with flavour.
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Cooking time: 35 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 3tbsp vegetable oil
- 1tbsp Thai green curry paste
- 400ml can coconut milk
- 4 chicken breasts
- 3 shallots sliced
- 2 kaffir lime leaves, shredded
- 2 aubergines halved and sliced
- 1tbsp fish sauce
- 1tbsp sugar
- 15 fresh coriander or Thai sweet basil leaves
Method
- Heat the spices in a dry pan until light brown then grind in a pestle and mortar. Heat the oil in the pan and fry the spices for 30 secs. Add the Thai curry paste and fry for another 30 secs.
- Add 2tbsp of the coconut milk (spoon from the top of the can). Fry until the oil starts to separate from the milk. Add the remaining coconut milk
- Add the chicken, shallots, kaffir limes and aubergines and simmer for 15-20 mins until tender Add the fish sauce and sugar.
- Remove from the heat and divide between plates. Garnish with coriander or Thai sweet basil leaves and 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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