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Green Curry Chicken


I made some Green Curry Chicken today. Together with some warm steamed rice, it's just the right fix for the cooler weather here in Vancouver these days. I used an authentic ready-made green curry paste imported from Thailand by my Asian grocer in Chinatown. Yummy!


Green Curry Chicken
(Printable Recipe)

Ingredients

2 Pcs Chicken Breast (about 400g) Boneless and Skinless

3 Tbsp Green Curry Paste

3 Fresh Kaffir Lime Leaves, torn
1 Can (400 ml) Coconut Milk
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
200 g Small Eggplants, trimmed
1 Red Chilies, sliced
A handful of Thai Basil Leaves
2 Tbsp Of Peanut Oil or Corn Oil

Method

Cut the chicken into smaller pieces and set aside.

In a medium saucepan, heat the oil on a moderate heat and cook the green curry paste until fragrant.

Then add in the chicken and cook for about 5 minutes. Stir in the coconut milk, fish sauce and palm sugar and bring it to a boil and reduce the heat to simmer.

Add the eggplants and cook for another 5 minutes or until the chicken is cooked. Toss in the chilies and basil leaves and adjust seasoning if necessary. Serve warm.
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Comments

  1. JulianaOctober 14, 2009 at 7:53 AM

    Hmmm... Look so nice!
    Did you used eggplants?
    They are very similar to a solanacea from Brasil called jiló (Solanum gilo). They are bitter and green... I just luv jiló!

    ReplyDelete
  2. Angie TeeOctober 22, 2009 at 9:53 PM

    Thanks Juliana. Yes, I used Thai eggplants.

    ReplyDelete
  3. eugwendDecember 25, 2014 at 10:54 PM

    Mind sharing what's the brand of green curry paste you used?

    ReplyDelete
    Replies
    1. Angie TeeDecember 25, 2014 at 10:59 PM

      Sorry, I can't remember the brand of the green curry paste. However, I do have a recipe for Thai Green Curry Paste; http://www.seasaltwithfood.com/2014/09/homemade-thai-green-curry-paste.html

      Delete

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