Thai

Green Curry

Name: Green Curry
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 150 g boneless chicken thigh; 160 ml coconut milk; 1.5 tbsp green curry paste; 2 Thai aubergines; 40 g bamboo shoots; 10 g Thai basil; 3 kaffir lime leaves; 0.5 red spur chilli; 1 tbsp fish sauce; 1 tsp palm sugar; 50 g jasmine rice

Gaeng keow wan gai — a fragrant central Thai curry of chicken simmered in coconut milk with green curry paste, Thai aubergine, kaffir lime leaf and holy basil. Hot, slightly sweet and salty, eaten with jasmine rice.

Lunch & dinner 25g+ protein 8g+ fibre

37 min15 prep · 22 cookEasy891 kcalper serving

Method

Rinse 50 g of jasmine rice in cold water until it runs almost clear, put it in a small pan with 75 ml of water and bring to the boil. Cover, drop to the lowest heat and cook for 12 minutes, then leave covered off the heat to steam while you make the curry.
Pour 60 ml of the coconut milk, taking the thick cream from the top of the tin, into a wok over medium heat. Boil it for 3-4 minutes, stirring, until it thickens and beads of clear oil separate out — this is the fat the paste is fried in, so no extra oil is needed.
Add 1.5 tbsp of green curry paste to the split cream and fry, pressing and stirring, for about 2 minutes over medium heat until the paste darkens slightly and smells strongly of lemongrass and lime.