Green Chicken Curry
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Preparation time:
5 minutes
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Cooking time:
15 minutes
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Total time:
20 minutes
Ingredients
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400g chicken breast
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3 tbsp green curry paste
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100ml semi-skimmed milk
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120ml vegetable stock
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1 small aubergine, diced
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30ml soy sauce
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1 tsp sugar
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1 tsp Thai fish sauce (optional)
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4 dried kaffir lime leaves, crumbled
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fresh green chilli, finely sliced, to taste, (optional)
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fresh basil leaves
Method
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Cut the chicken into small pieces.
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Bring 30ml of water to boil in a non-stick frying pan or wok and add the curry paste and milk. Stir until well combined. This will take a few minutes. Add the chicken and vegetable stock. Simmer for 5 minutes.
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Add the aubergine, soy sauce, sugar and fish sauce, if using, and simmer for about 3 minutes, until aubergine is done. Add the shredded lime leaves, chilli (if using) and torn basil leaves to taste. Mix well and cook for a further 1-2 minutes.
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Serve with steamed rice.
Comments
Glossary
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Basil
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Boil
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Chicken
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Chilli
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Combine
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Curry paste
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Dice
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How to Cook Rice | Types of Rice | Waitrose
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How to Store, Prepare & Cook Aubergine | Waitrose
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Kaffir lime leaves
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Milk
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Mix
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Non-stick
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Shredded
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Simmer
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Soy sauce
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Stock
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Sugar
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Thai fish sauce
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Wok
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This recipe was first published in January 2002.
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