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Green Chicken Curry
Created by all foods natural team,
Description
Chicken recipes and flavors of Thailand. One of the most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk.
Ingredients
At a glance
Makes
4
| 1 medium | eggplant, peeled and diced | ||
| 1 tsp | salt | ||
| 2 tsp | olive oil | ||
| 4 | shallots, peeled and quartered | ||
| 1 tsp | green curry paste | ||
| 1 tbsp | fish sauce | ||
| 1 tsp | minced garlic | ||
| 1 can | coconut milk | ||
| 1 tbsp | lime juice | ||
| 1 lb | skinless chicken breast, cubed | ||
| 1 cup | fine green beans, halved | ||
| 3 tbsp | chopped fresh basil |
Methods/steps
| 1 | Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel. |
| 2 | Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring ocasionally. |
| 3 | Add the rest fo the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender. |
| 4 | Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice. |
Yield: 4 for a main dish Preparation time: 15 minutes Cooking time: 30 minutes
Nutrition Facts
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Additional Tips
Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference.
The green curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste.
Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor.
Check the list of ingredients in the fish sauce, it should be free of gluten or dairy, but it depends on the manufacturer.
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