I cooked a few delectable currie recently, like Malaysian beef curry, lamb curry and today, I cooked green curry with chicken.
When it’s my weekoff from cooking,hubby and I will usually order delivery from our favorite Thai restaurant and one of our favorite is the green curry. With the availability of Thai spices in the grocery lately, I decided to cook Thai green curry🙂 and this is so easy!
Here we go!
60ml coconut cream
2 tablespoons green curry paste
350 g skinless chicken breast or though fillets, sliced
440 ml coconut milk
2 1/2 tablespoons fish sauce
1 tablespoon palm sugar
350 g mixed Thai eggplants , cut into quarters
50g galangal, julienned
7 kaffir lime leaves, torn in half
1 long red chilli, sliced for garnish
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes,
until the cream separates and a layer of oil forms on the surface.
Stir the cream if it starts to brown around the edges.
Add the curry paste, stir well to combine and cook until fragrant.
Add the chicken and stir for a few minutes.
Add the coconut milk, fish sauce and palm sugar and simmer over a medium heat for another 5 minutes.
Add the eggplants and cook, stirring occasionally for about 5 minutes or until the eggplants are cooked.
Add the galangal and kaffir lime leaves.
Taste, then adjust the seasoning if necessary. Spoon into a serving bowl and chilli slices. Best served with steamed rice!
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- Kaffir Lime Leaves !! (institutanca.com)
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- Thai Green Vegetable Curry (nava-k.com)