Thai green chicken curry

Name: Thai green chicken curry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 x 400g cans coconut milk; 3 Tbsps green curry paste (see Goes well with recipe below - you will need more if you buy ready-made paste); 800 grams skinless chicken thigh, each thigh cut into three; 6 lime leaves, stalks removed, shredded; 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped; 25 grams galangal, sliced; 1 Tbsp palm sugar; 1 Tbsp fish sauce; 1 handful pea aubergines or ½ aubergine, diced; 1 small bunch Thai basil

Thai green chicken curry is an Indian main course. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 273 calories, 39g of protein, and 9g of fat per serving. Head to the store and pick up g cans coconut milk, curry paste, thai basil, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, take a look at these similar recipes: Homemade Thai Green Curry Paste (And An Easy Thai Green Curry), Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, and Thai green chicken curry.

Instructions

Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split.

Ingredients you will need

Coconut Milk

Equipment you will use

Wok

Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.

Ingredients you will need

Green Curry Paste

Add the chicken and stir well, coating it all in the paste.

Ingredients you will need

Whole Chicken

Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce.

Ingredients you will need

Coconut Milk

Lime Leaves

Fish Sauce

Lemon Grass

Palm Sugar

Galangal

Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked.

Ingredients you will need

Coconut Milk

Whole Chicken

Sauce

Cooking Oil

Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

Ingredients you will need

Jasmine Rice

Eggplant

Fish Sauce

Thai Basil

Equipment

Wok

Ingredients

Servings:

x 400g cans coconut milk 3Tbsps

green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)800grams

skinless chicken thigh, each thigh cut into three 6

lime leaves, stalks removed, shredded 3

lemongrass stalks, outer leaves removed and inner stalk finely chopped 25grams

galangal, sliced 1Tbsp

palm sugar 1Tbsp

fish sauce 1handful

pea aubergines or ½ aubergine, diced 1small bunch

Thai basil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Green Chicken Curry works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.