Chicken Thai Green Curry
-
Serves:
4
-
Yield:
4 servings
-
Ready in:
30 mins
(10 mins
Prep
-
20 mins
Cook)
Fragrant Thai green curry paste transforms chicken and plump miniature aubergines and courgettes into an exotic meal, with the minimum of preparation. For a real treat, serve the curry with creamy coconut rice. Delicious!
Ingredients
-
4 skinless chicken breast fillets, about 125g each
-
4 tbsp Thai green curry paste
-
2-3 tbsp olive oil
-
2 onions, sliced
-
2 garlic cloves, crushed
-
1 red pepper, sliced
-
250g baby aubergines, halved
-
500ml boiling water
-
200g baby courgettes, stalks trimmed
-
4 large tender fresh basil sprigs, coarsely shredded
-
4 large tender fresh coriander sprigs, coarsely shredded
Preparation method
- Spice the chicken: Put the chicken in a dish and add the curry paste. Turn the chicken breasts over several times to coat them with the paste.
- Brown the chicken: Heat 2 tbsp oil in a large, fairly deep frying pan (a skillet – a deep frying pan with a lid – is ideal) over a medium-high heat. Add the chicken and lightly brown the pieces for 1 minute on each side, then remove and set aside.
- Brown the vegetables: Add the remaining oil if necessary, then add the onions, garlic, pepper and aubergines to the pan. Cook, stirring, for 1 minute. Return the chicken pieces to the pan, shuffling them in among the vegetables, and scrape in any juices and curry paste from the dish.
- Simmer the curry: Season and pour in the boiling water. Heat until simmering, then reduce the heat so that the liquid bubbles steadily, and cover closely with a lid or foil. Simmer for 10 minutes.
- Cook the courgettes: Add the courgettes to the pan, re-cover and cook for a further 5 minutes. Taste for seasoning, remove from the heat and stir in the basil and coriander. Serve immediately.
Copyright
Copyright by The Readers Digest Association, Inc. 2008
…to serve
Prepare some creamy coconut rice (similar in texture to a risotto) to accompany the curry. Simmer 200g long-grain rice in plenty of boiling water for 7 minutes, then drain and return it to the pan. Stir in a 400ml can coconut milk and 200ml boiling water with a pinch of salt, and bring back to the boil. Reduce the heat to the minimum setting, cover tightly and cook for 12-15 minutes, stirring once or twice, until the rice is tender and the coconut milk is creamy. Season to taste before serving.