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Recipe for :

Thai Green Chicken Curry with Pea Aubergines

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

750 gm chicken breast (boneless)
500 ml coconut milk
50 gm Thai green curry paste <click here>
300 gm pea aubergines
2 pc aubergine - large
2 pc chilli - red
50 ml Thai fish sauce
50 ml oil
1 tbs palm sugar - grated

Method

  • Heat the vegetable oil in a wok over a medium heat, add the green curry paste and stir fry for approximately 1 minute to release the aromas
  • Add 1/2 cup of the coconut milk and stir to combine
  • Add the chicken (cut into strips) and the aubergines cut into 5 cm dice and simmer gently until the chicken is cooked
  • Add the remaining coconut milk and bring to a gentle boil
  • Add the palm sugar, the pea aubergines (makheua puang) and Thai fish sauce
  • Lower the heat to simmer for a couple of minutes
  • Taste and correct seasoning with more fish sauce and sugar according to taste
  • Thicken with a little cornflour slurry (cornflour and water mixed) if preferred

Chef's Tip:

This recipe and its amounts gives a fairly dry finish, more coconut milk can
be used if preferred.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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