Chicken Thai green curry with aubergine
A delicious chicken and aubergine Thai green curry - either make the paste in a food processor or a pestle and mortar to combine.
Ingredients
For the Thai green curryÌýpaste
- 1 tbsp corianderÌý²õ±ð±ð»å²õ
- ½ tbsp cuminÌý²õ±ð±ð»å²õ
- ½ tsp peppercorns
- 2 tbspÌýfresh root ginger, grated
- 3–4 tbsp sliced lemongrass
- 1 tsp shrimp pasteÌý
- 1Ìý²ú³Ü²Ô³¦³ó coriander roots, choppedÌý
- 10 garlic cloves, chopped
- 1Ìýlime, zest and juice only
- 1 tbspÌýsalt
- 4Ìýshallots, sliced
- 10Ìýgreen Thai chillies, chopped
For the Thai green curry
- 2 tbsp vegetable oil
- 200ml/7fl oz chicken stock
- 400ml/14fl oz coconut milkÌý
- 4 tbsp palm sugarÌý
- 6 tbsp Thai fish sauceÌý
- 4 lime leavesÌý
- 2 skinless chicken breasts, finely sliced
- 1 Thai finger aubergine or regular one, cut into small piecesÌý
- 1 x 225g tin bamboo shoots, drainedÌý
- 1 bunch fresh Thai basil, plus extra for serving
- 1 bunch fresh coriander, plus extra for serving
To serve
- 1 green chilli, slicedÌý
- crisp fried shallots, to garnishÌý
- 1–2 limes, in wedges, to squeezeÌý
- steamed jasmine rice
Method
For the Thai green curry paste, dry fry the corianderÌý²õ±ð±ð»å²õ, cuminÌý²õ±ð±ð»å²õ and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)
To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste.ÌýFry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.
Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).
Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges.
