About this recipe:This fantastic chicken dish is packed full of flavour. A homemade green curry paste is used in this recipe, which is what makes all the difference. Serve with freshly cooked rice, if desired.
For Green Curry Paste
2 stalks lemon grass, cut into 1cm pieces
1 tablespoon sliced galangal
1 teaspoon ground cumin
25g chopped fresh coriander root
8 garlic cloves
10 green Thai chillies
10 Scotch bonnet chillies or to taste
1 teaspoon shrimp paste
1 tablespoon chopped shallot
1/4 teaspoon finely chopped kaffir lime zest or leaves
500ml coconut milk
500g skinless chicken breast fillets, sliced in pieces
4 tablespoons fish sauce
3 tablespoons sugar
85g cubed aubergine
125ml coconut cream
6 fresh kaffir lime leaves (optional)
4 tablespoons sweet basil leaves
red chilli for garnish (optional)
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Method Prep:30min › Cook:20min › Ready in:50min
Place all the green curry paste ingredients in a food processor or liquidiser. Process until the mixture is smooth. Alternatively pound in a pestle and mortar.
Stir the coconut milk in a large pan over low heat for 20 minutes. Add green curry paste to the saucepan.
Bring the mixture to the boil, then add chicken, fish sauce and sugar. Cook for 10 minutes and reduce to a slow boil.
Add aubergine and simmer for 4 minutes. Add coconut cream and stir to combine.
Stir in kaffir lime and basil leaves. Transfer the contents to a serving bowl, garnish with the red chilli and serve with rice or vermicelli.
Lemon grass, galangal, Thai chillies, shrimp paste and Kaffir limes can be purchased in Chinese/Oriental shops.
This recipe is fantastic probably one of the best thai dishes ie tried - def worth aking the paste - Have to give this one a go! although i did put in 12 green and birdseye rather than the scotch bonnett but i probably could take the heat of a couple of scoth bonnet next time - YUm - 09 Jun 2012