250gramChicken thighboneless, skinless, cut into 1-inch pieces
30gramThai Pea Aubergine
1/2cupButton MushroomsCut into halves
8NumberCherry tomatoes
50gramBaby corn Halved
1tbspFish sauce
1tbspPalm Sugarcan substitute brown or granulated sugar
1bunchFresh basil
7numberKaffir Lime Leavesroughly torn
Instructions
Heat 1 tbsp of cooking oil in a saucepan on high heat nd saute ginger and garlic paste.
Add the green curry paste and stir-fry it for a couple of minutes before adding 1 tbsp coconut milk.
Add the diced chicken breast into the same pan. Stir-fry to coat the chicken with the paste.
Add the remainder of the coconut milk and then bring to the boil.
Add the kaffir lime leaves, eggplants, tomatoes, baby corn, mushrooms, fish sauce and palm sugar. Simmer the contents of the pan until they’re cooked through.
Serve your green chicken curry hot with a serving of steamed white rice and dress with a small handful of fresh basil.
Notes
Use any proteins/vegetables you want as long as they are suited to be simmered and the cooking time. The sauce needs to be simmered for 13 - 15 min to get the right flavour and thickness.
Some suggestions: * Vegetarian - Asian eggplant, green beans, zucchini. Other vegetables that go well: broccoli, cauliflower, asparagus, carrots, sweet or normal potato, pumpkin, mushrooms (cook to soft, great sponge!) * Prawns/shrimp or fish pieces instead of chicken - add towards the end, 3 to 5 min cook time
Chicken - thigh is best because it'll stay juicy with the prescribed simmering time. If using breast, let the sauce simmer for 5 minutes before adding it.
Kaffir Lime Leaves - find them in major supermarkets and Asian grocery stores. They freeze super well for months and months. Adds earthy citrus flavour (not sour). The best sub is to use a lemongrass.