Ingredients
¼ cup green curry paste
3 to 4 cans (13.5 ounces each) coconut milk
2 fresh kaffir lime leaves (or substitute with regular lime)
1 kg boneless chicken thighs
2 tbsp. peanut oil
2 tbsp. lime juice
2 tbsp. fish sauce
1 tbsp. grated palm sugar
1 fresh long green Thai chili, thinly sliced
3 small zucchinis, cubed
150 g pea eggplants, quartered
1/3 cup fresh Thai basil leaves (loosely packed), or substitute with regular basil leaves
2 green onions, thinly sliced
½ cup fresh coriander, chopped
Instructions
Place the green curry paste in a large sauce- pan and stir over heat until fragrant. Add the coconut milk and lime leaves to the saucepan and bring to a boil. Reduce the heat and sim- mer, stirring occasionally, for 5 minutes. While the curry base simmers, cut the chicken thighs into quarters. Heat the peanut oil in a large frying pan and fry the chicken in batch- es until golden brown. Once fried, transfer the chicken onto absorbent paper to remove excess oil. Add the chicken to the curry mixture in the saucepan. Stir in the fish sauce, lime juice, palm sugar, and eggplants. Bring the mixture back to a simmer, cover, and cook for 5 min- utes, or until the eggplants are tender and the chicken is thoroughly cooked. Mix in the zucchinis, basil, and half of the chopped coriander. Continue to stir until the zucchinis are tender. TO SERVE, ladle the curry into bowls. Gar- nish with the remaining coriander, sliced chili, and green onions. Serve with basmati rice.
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