Chicken and Eggplant Green Curry
Chicken and Eggplant Green Curry
Try this quick and easy Thai-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • Green Curry paste:
  • 4 stalks Lemongrass, bottom 10 cm only, thinly sliced
  • 2 tablespoons Coriander seeds
  • 1 teaspoon Kaffir lime leaves, chopped
  • 1 teaspoon Cilantro, chopped
  • 10 fresh Green Thai chillies, thinly sliced
  • 1 tablespoon Galangal, chopped
  • 1 tablespoon Ginger, chopped
  • ⅓ cup Shallots, chopped
  • 2 tablespoons Garlic, chopped
  • 5 Green or Black peppercorns
  • 2 tablespoons Lime juice
  • 1½ tablespoons Palm sugar
  • 3 tablespoons Fish sauce
  • 120 millilitres Water
  • Curry:
  • 360 millilitres unsweetened Coconut milk
  • 340 grams boneless, skinless Chicken, thinly sliced
  • 1 tablespoon Fish sauce
  • 120 grams Thai or Asian Eggplant, cut into bite-sized pieces
  • 4 Green beans, cut into 3cm lengths
  • ¼ cup Thai basil or Sweet basil leaves, loosely packed
  • Garnish :
  • 1 Lime, cut in wedges
Method
  1. To make the green curry paste, place all the curry paste ingredients in a blender and process until smooth in consistency. Set aside
  2. In a wok or a saucepan, heat 240ml of coconut milk over medium heat for 30 seconds. Add the green curry paste and slowly bring to a boil, stirring constantly. Add the remaining coconut milk and return to a boil
  3. Add the chicken and cook, stirring, until the meat is no longer pink for about 5 minutes. Add the fish sauce, eggplant and green beans and cook for 10 minutes. Add the Thai basil leaves and cook for 1 minute. Garnish with lime wedges
  1. Chef’s tip:
  2. Serve with steamed white rice!

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