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Poulet au curry vert

Un incontournable de la cuisine de rue ! pour les petits et les grands enfants !

Cooking Time: 10 MIN

Serving People: 4 PEOPLE

Poulet au curry vert

Ingredients
for Chicken Green Curry

  • 70g BE green curry paste
  • 400ml BE coconut cream
  • 350g chicken breast (sliced)
  • 2 Tbsp vegetable oil
  • 100 ml of chicken stock (or water)
  • 5 Thai aubergines (or 1 small purple eggplant)
  • 1/4 cup of baby aubergines (optional)
  • 1-2 serrano chilies
  • 2 kaffir lime leaves (optional)
  • 1 handful of Thai sweet basil leaves (optional)
  • 1/2 Tbsp sugar
  • 1 Tbsp BE fish sauce
    Optional : sweet basil and serrano chilies for garnish
Pâte de curry vert 70g

Pâte de curry vert 70g

฿59.00

SKU: BE-006
Category:

How to cook Chicken Green Curry

Follow these easy steps to bring authentic Thai flavors to your dishes.

  • STEP 1
    • Heat 2 Tbsp. of VG oil in a sauce pan and stir-fry the Blue Elephant Green Curry Paste until aroma develops and lower the heat.
  • STEP 2
    • Add half of the coconut cream, stir and bring to a boil.
  • STEP 3
    • Add the remaining coconut cream and 100ml of water or chicken broth. Bring to a boil.
  • STEP 4
    • Add the chicken then then the vegetables.
  • STEP 5
    • Season to taste with fish sauce and sugar.
  • STEP 6
    • Simmer until cooked through and garnish the dish with sweet basil leaves before serving. Serve hot with Thai Jasmine rice.

Conseil du chef

For a vegan curry, replace the chicken with tofu or tempeh and use light soya sauce instead of fish sauce for seasoning. Green also pairs nicely with seafood (mussels, lobster) and pork. Feel free to modify the recipe by using different local & seasonal vegetables available near you; just make sure to cook first veggies that could release water while boiling in the sauce and risk to dilute it

Maître cuisinier Nooror

Maître cuisinier Nooror

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