Thai Green Chicken Curry

This spicy Thai-style green curry with chicken thigh fillets, eggplant and baby corn will warm you inside and out.

The ingredient of Thai Green Chicken Curry

• 2 tablespoons sunflower oil
• 2 baby eggplants halved lengthways cut into 2cm pieces
• 2 3 tablespoons green curry paste see related recipe to taste
• 500g skinless chicken thigh fillets cut into 3cm pieces
• 2 cups 500ml coconut cream
• 2 cups 500ml massel chicken style liquid stock
• 4 kaffir lime leaves see note roughly torn plus 2 finely shredded leaves to garnish
• 125g fresh baby corn halved lengthways
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 teaspoons grated palm sugar see note
• sliced red chilli thai basil see note to garnish
• steamed jasmine rice to serve

The Instruction of thai green chicken curry

• heat oil in a wok or deep frypan over high heat add eggplant and stir fry for 3 4 minutes until golden set eggplant aside
• add paste to wok and stir briefly add chicken and stir fry tossing to ensure paste doesnt burn for 2 3 minutes until seared add coconut cream stock lime leaves and corn and bring to the boil return eggplant to pan then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender stir in fish sauce lime juice and sugar and heat through for 1 minute
• garnish with red chilli extra lime leaves and thai basil serve with steamed rice

Nutritions of Thai Green Chicken Curry

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fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a