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Thai Green Chicken Curry Recipe

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Ingredients

Adjust Servings:
500 g Chicken Fillet
2 cups Chicken Stock
2 cups Coconut Cream
2 Eggplant
125 g Baby Corns
2-3 tbsp Green Curry Paste
4 Kaffir Lime Leaves
2 tbsp Fish Sauce
1 tbsp Lime Juice
2 tsp Palm Sugar
2 tbsp Sunflower Oil
to garnish Thai Basil
to garnish Red Chilli
to serve Jasmine Rice
2 to garnish Kaffir Lime Leaves

Nutritional information

472kcal
Calories
40.9g
Fat
14.6g
Carbs
27.1g
Protein
57mg
Cholesterol
935mg
Sodium

Thai Green Chicken Curry Recipe

  • 35 min
  • Serves 4
  • Easy

Ingredients

Directions

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This spicy Thai Green Chicken Curry with chicken thigh fillets, eggplant and baby corn will keep you warm in the cold evenings

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Steps

1
Done

Heat oil in a deep fry pan and add halved lengthwise baby eggplant. Stir-fry for 3-4 minutes until golden. Set eggplant aside

2
Done

Add the paste to wok and stir gently

3
Done

Add 3cm cut fillets of skinless chicken thigh and stir-fry for 2-3 minutes. Add 2 cups Or 500 ml coconut cream, 500 ml Or 2 cups of Massel chicken stock, roughly torn kaffir lime leaves and lengthwise halved baby corn and boil it

4
Done

Return eggplant to pan and reduce heat to low and simmer for 5 minutes until chicken is cooked and corn is tender

5
Done

Stir in fish sauce, lime juice and sugar and heat for 1 minute

6
Done

Garnish with red chili, extra 2 finely shredded lime leaves and Thai basil and serve with steamed jasmine rice.

Mary Pena

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