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Green Chicken Curry
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Green Chicken Curry
- Preparation time: 5 minutes
- Cooking time: 15 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 400g chicken breast
- 3 tbsp green curry paste
- 100ml semi-skimmed milk
- 120ml vegetable stock
- 1 small aubergine, diced
- 30ml soy sauce
- 1 tsp sugar
- 1 tsp Thai fish sauce (optional)
- 4 dried kaffir lime leaves, crumbled
- fresh green chilli, finely sliced, to taste, (optional)
- fresh basil leaves
Method
- Cut the chicken into small pieces.
- 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.
- 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.
- Serve with steamed rice.
Comments
This recipe was first published in January 2002.
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