Chicken Green Curry

cooking time :

10 MIN

serving :

10 MIN

June 17, 2020

ingredients

• 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

Chicken Green Curry

cooking steps

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.

Chef s Tip

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