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Thai Chicken Curry

Servings: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 2 whole Boneless chicken breasts
  • 1 can Coconut milk
  • 2 tablespoons Thai green curry paste
  • 2 medium, cubed Aubergines
  • 2 tablespoons Fish sauce
  • 1 tablespoon Palm sugar
  • 4 Kaffir lime leaves
  • 1 can Bamboo shoots
  • 1 finely sliced Red chilli
  • 1 small handful Basil leaves
  • to serve Steamed rice

Instructions:

  1. Heat a large pan over medium heat. Add the curry paste and fry it until it starts to split from the oil and becomes fragrant.
  2. Add the coconut milk and bring it to a boil.
  3. Add the chicken to the pan, ensuring it is fully submerged in the coconut milk. Cover the pan and cook for 10 minutes.
  4. Add the aubergines, fish sauce, palm sugar, and lime leaves to the pan. Stir well and cook for another 10 minutes.
  5. Add the bamboo shoots and chilli, then stir well. Cook for a further five minutes.
  6. Taste and adjust the fish sauce or sugar as needed. Stir in the basil leaves.
  7. Serve hot with steamed rice on the side.