Thai Green Curry with chicken

Name: Thai Green Curry with chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Thai
Ingredients: 1 tablespoon vegetable oil; 3 tablespoons Green Curry Paste (our homemade version); 400ml coconut milk; 1 tablespoon sustainable palm sugar; 2 tablespoons Thai fish sauce (make it vegan and use soy sauce instead); a pinch of sea salt; 3 lime leaves, torn; 500g boneless, skinless chicken breast, cut into bite-sized pieces (tofu or tempeh are great veggie sub too); 100g pea aubergines (available online or from Thai supermarkets); 100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks); 150g cooked bamboo shoots, cut into bite-size pieces; a handful of Thai basil leaves (or Italian ones); Steamed rice, to serve; 2 red spur chillies, diagonally sliced; Sprigs of basil

Instructions

Prep:10minCook:25min

Growing on a mountain farm, the whole family would be up by 4am to get ready for the day’s work. From the age of 7, my task was to light the fire and charcoal and prep the ingredients to make our breakfast. This green curry was one of the first dishes I’ve ever learned how to make. For a vegetarian version, leave out the fish sauce and use firm or extra firm tofu instead of chicken. It’s equally delicious! Our green curry paste recipe is a must too – it’s the best!

Updated at: Fri, 13 Dec 2024 22:07:30 GMT