!

Thai Green Chicken Curry

( 1   0   0   909 )
Thai Green Chicken Curry
Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Thai Green Chicken Curry

Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well

Ingredients:
1 large onion (sliced)
2 tablespoon oil
2 bay leaves
1 packet Woolworth's thai green paste
1 teaspoon ground green chilli
3 large chicken fillets (cut into medium sized cubes)
1 tin coconut cream
1 large brinjal (aubergine/eggplant)
1 tray baby corn
Juice of 1 lime
2 tablespoon fish sauce
(maizena (corn flour)- optional)

METHOD

In a wok saute onion with bay leaves in oil.
Add paste and saute for a minute.
Add chicken and chillies, stir fry till just sealed.
Add coconut cream and mix in. Remove from heat.
Slice brinjal into medium sized cubes and slit corn into halves lengthwise.
In a pan char off baby corn and brinjal.
Add to curry with lime juice and fish sauce.
Allow to simmer on med-low heat for 15min.
Serve with jasmin (basmati) rice.

Notes: I added sauted mushrooms to curry as well. I don't normally. You may add sugarsnap peas to curry aswell.
I use coconut cream instead of milk. If you would like curry thicker, add 1-2 tablespoon of maizena (corn flour) to cold milk and mix in. As it simmers it will thicken.
I made 1 1⁄2 cups rice to go with curry.

WOULD YOU LIKE TO
RATE IT
FAVOURITE
EMAIL IT
RATE RECIPE

What did you think of the recipe?

SHARE IT

Comments 0

Make a comment


POST
Picture Upload
Get great recipes to your inbox regularly !