This Green Chicken Curry with coconut milk owes its typical Thai aroma to kaffir lime leaves, chilli and fish sauce.
Main course For 4 people
2 red or green chillies
4 leaves of kaffir lime leaves, from Asian speciality stores
600 g of chicken breast
2 tablespoons of sunflower oil
4 tablespoons of green curry paste
5 l of coconut milk
4 tablespoons of fish sauce
2 tablespoons of palm or coconut blossom sugar, from Asian speciality stores
250 g Thai green eggplant from Asian speciality stores
1 bunch of Thai basil
How to proceed
Preparation green chicken curry: approx. 30 minutes
First, halve the chillies lengthwise and remove the seeds, then the kaffir lime leaves. Cut the chicken into strips. Heat the oil and brown the curry paste for 1 minute, stirring constantly. Add the coconut milk, chicken and kaffir lime leaves. Bring to a boil while stirring, then add the fish sauce and sugar. Simmer the curry for approx. 5 minutes, then add the aubergines, chillies and half of the basil leaves. Cover and cook the curry for approx. 5 minutes. Garnish with the remaining basil and accompany with rice.
To prepare this curry you can also use the Thai-Mix Thai vegetable and eggplant package.
If you like very spicy flavours, add more chillies.