Ingredients
Makes: 4 - 6 servings
- 2 tablespoons fish sauce
- 2 tablespoons caster sugar
- 450g skinless, chicken thigh fillets, cut into chunks
- 1 tablespoon cornflour, mixed with 1 tablespoon water
- 1 dessertspoon oil
- 1 tablespoon oil
- 500ml coconut milk
- 1 stalk lemon grass, cut into 2.5cm pieces
- 5 Thai basil leaves
- 1 tablespoon oil
- 1 tablespoon green curry paste
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 10 Thai aubergine (mak heua yaow), cut into two halves
Method
Prep:15min ›
Cook:25min ›
Extra time:15min marinating ›
Ready in:55min
- In a shallow dish, mix together the sugar and fish sauce to make the marinade. Toss in the chicken, turning to coat. Let sit for 15 minutes.
- Mix the cornflour slurry and oil in with the chicken.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the chicken until done, about 4-5 minutes. Set aside.
- In the same frying pan, bring the coconut milk, lemon grass and Thai basil to the boil over high heat. Once boiled, turn down the heat to medium, cover and simmer for 10 minutes. Pass through a sieve and set aside.
- Wipe the pan clean. Heat the pan with 1 tablespoon oil over high heat. Stir-fry the green curry paste until fragrant, 2-3 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes.
- Add the chicken, aubergine and coconut mixture and stir well. Bring the mixture to the boil, then turn the heat down to medium. Cover and simmer for 4 minutes. Turn off the heat and stir in the basil. Serve.
Ingredients
Thai aubergine and Thai basil leaves are available in Chinese/Oriental speciality stores or online.
See it on my blog
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Reviews & ratings
Average global rating:
(3)
Reviews in English (1)
0
Just the right amount of heat, I usually end up putting too much paste in mine.....very tasty dish even without the aubergine and lemon grass. - 01 Apr 2015