Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Ingredients: 1 5/8 cups basmati rice; 2 tablespoons olive oil; 2 chicken breast fillets each about 175g, cut into strips; 2 carrots peeled, cut in half or thirds and sliced lengthways; 8 aubergines green miniature, or 35g aubergine, halved; 2 red onions peeled and cut into wedges; 2 courgettes small, halved lengthways and sliced; 3 teaspoons thai green curry paste according to taste; 1 stalk lemon grass crushed a little with the back of a knife; 1 fresh root ginger hazelnut-sized piece, peeled and finely chopped; 2 kaffir lime leaves; 1 11/16 cups coconut milk; 1 cup vegetable stock; 2 tablespoons fish sauce; 3/4 cup thai basil fresh, 5 sprigs left whole, remainder chopped

15 ingredients

2 steps

Ingredients

1 5/8 cups basmati rice
2 tablespoons olive oil
2 chicken breast fillets each about 175g, cut into strips
2 carrots peeled, cut in half or thirds and sliced lengthways
8 aubergines green miniature, or 35g aubergine, halved
2 red onions peeled and cut into wedges
2 courgettes small, halved lengthways and sliced
3 teaspoons thai green curry paste according to taste
1 stalk lemon grass crushed a little with the back of a knife
1 fresh root ginger hazelnut-sized piece, peeled and finely chopped
2 kaffir lime leaves
1 11/16 cups coconut milk
1 cup vegetable stock
2 tablespoons fish sauce
3/4 cup thai basil fresh, 5 sprigs left whole, remainder chopped

Directions

1

Cook rice in boiling salted water according to package instructions. Drain.
2

Heat oil in a wok, saute chicken for 3 mins, turning. Remove and drain on paper towels. Add carrots, eggplant, onion, and zucchini and cook for 2 mins. Add curry paste, lemongrass, ginger and lime leaves and cook for 1 min. Add chicken, coconut milk, vegetable stock, fish sauce and basil sprigs. Bring to a boil, cover and simmer for 10 mins. Remove lemongrass, lime leaves and basil sprigs. Add chopped basil and serve over rice.