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Name: Thai Green Chicken Curry
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 600 g boneless, skinless chicken thighs, cut into 4 cm pieces; 300 g aubergine, cut into 3 cm cubes; 2 tbsp canola oil; 80 g Mae Ploy green curry paste; 400 ml full-fat coconut milk, unshaken tin, 100 ml thick cream scooped from the top then remaining milk reserved; 300 ml chicken stock; 2 tbsp fish sauce; 1 tbsp light brown sugar; 4 fresh kaffir lime leaves, central rib removed and torn; 1 lemongrass stalk (about 30 g), bruised and cut into 3 pieces, discarded after simmering; 150 g baby spinach; 1 tbsp fresh lime juice; 10 g fresh Thai basil leaves; 10 g red chilli, thinly sliced; 1 tbsp crispy fried shallots

Thai Green Chicken Curry

Chicken thighs and aubergine simmered in a coconut green curry with kaffir lime and basil.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Thai Green Chicken Curry

Chicken thighs and aubergine simmered in a coconut green curry with kaffir lime and basil.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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