Thai Chicken Green Curry

Thai Chicken Green Curry - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Quicker and better than home delivered Thai!

Experience the simplicity and deliciousness of a Thai culinary masterpiece featuring eggplant and bell pepper. While crafting the green curry paste from scratch is an option (check out my recipe for a homemade touch), the convenience of ready-made paste, favoured by many, including the Thai themselves, is what elevates this dish to a new level of ease and satisfaction.

The heart of this Asian delight lies in the green curry paste, a vibrant concoction of green chilies and a coconut base, infusing the dish with an aromatic symphony of flavours.

This dish not only captivates your taste buds with its rich and punchy flavours but also stands out for its quick preparation. Whether served with plain rice or alongside warm roti bread, this tasty experience, complete with rice, can be whipped up in under 30 minutes. Forget home delivered food, Revel in the joy of creating a restaurant-quality Thai dish in the comfort of your own kitchen, all without compromising on authenticity or flavour.

Ingredients

2 skinless chicken breasts 1 x 220g - 7.5 oz jar of Thai Green Curry Paste.
1 tsp palm sugar or brown sugar 2 small Thai eggplants 400ml - 13oz coconut milk 1 handful of Thai basil
Half red bell pepper
½ cup bamboo shoots (Sliced) 1 red chili
1 tbsp fish sauce
2 kaffir lime leaves

Steps

Step 1
Slice the chicken breasts into strips. 
Step 2
For the eggplants, dice or cut into 6 wedges. Slice the bell pepper into strips.
Step 3
To a hot wok or frying pan, add the coconut milk and heat it up until it starts to just break down into fat. 
Step 4
Add Green Curry Paste to the hot oil and mix well for 30 seconds until you smell the fragrance.
Step 5
Add the chicken strips, mix well so they are all coated and cook for 2 minutes on high heat. 
Step 6
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Add the eggplants, mix well and cook 30 seconds
Step 7
Add bell pepper, bamboo shoots, the coconut milk, brown or palm sugar, sliced chili, fish sauce, kaffir lime leaves mix well and turn heat to medium. Keep simmering on low heat for 10 more minutes.
Step 8
Add Thai basil just before serving, mix well.
Step 9
Garnish with chopped chili, and a few fresh Thai basil leaves.

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