Recipe Courtesy of Asian Food Network
Chicken and Eggplant Green Curry
A glorious green bowl of sweet and spice, the Chicken and Eggplant Green Curry is guaranteed to satiate your palette. The key to making this dish sing lies in the paste –a blended joy of Southeast Asian herbs and spices mixed with some lime juice –and the soft coconut milk that helps to relieve some of the spice in the curry. Stew it gently with chicken, eggplants and green beans and serve hot with steamed rice.
- Difficulty: Easy
- Preparation: 20 min
- Cook: 20 min
- Clean up: min
- Steps: 3 steps
- 18 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 18 Ingredients
- Preparation: 20 min
- Cook: 20 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Blend curry paste
In a blender, add lemongrass slices, coriander seeds, chopped kaffir lime leaves, coriander leaves, green Thai chilies, galangal, chopped ginger, shallots, garlic, 5 black peppercorns, lime juice, palm sugar and 120 ml water.
Blend until smooth.
Set aside.
2. Cook curry base
In a pan, heat 60 ml coconut milk over medium heat for 30 seconds.
Add the green curry paste and slowly bring to a boil, stirring constantly.
Add remaining coconut milk and return to a boil.
3. Cook chicken curry
Add the chicken and cook for 5 minutes, stirring, until the meat is no longer pink
Add 4 tbsp fish sauce, eggplants and green beans and cook for 10 minutes.
Remove from heat.
Plate and Serve!
| For a spicier version, you can add more green thai chili to the blend
Nutritional Info
