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Ingredients
- 2 tbsp vegetable oil
- 1-2 tbsp green curry paste
- 1 tbsp dark brown sugar
- 1 clove Garlic
- 1 red pepper, diced
- 1 stalk Lemon grass, roughly chopped into large chunks
- 2 cm piece Ginger, roughly chopped
- 800g boneless, skinless Chicken thighs, roughly chopped
- 400ml coconut milk
- 8 Thai lime leaves
- 1 tsp Fish Sauce
- 1 tsp dark Soy sauce
- 1 handful Coriander, chopped, plus extra for garnish
- 1 handful baby Thai pea aubergines
- 1 lime, juice only
- Basmati rice, to serve
Method
1. Heat the oil in a wok and add the curry paste and sugar. Cook over a medium heat, stirring constantly until the sugar has dissolved. Add the garlic, red pepper, lemon grass and ginger.2. Brown the chicken thighs in the wok, then stir in the coconut milk, lime leaves, fish sauce, soy sauce and coriander. Place the lid on and allow to simmer under a low heat for 25-30 minutes.
3. Stir in the pea aubergines and cook for 5-6 minutes, until tender. Squeeze in the lime juice to taste.
4. Serve the curry with basmati rice and a sprinkling of chopped coriander.
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Latest Comment
I'd tried a few different Thai green curry recipes before this one. I've visited Thailand several times and this curry tastes really authentic and is very easy to prepare and cook. Absolutely lovely ! Only problem is my girlfriend insisting I cook it at least once a week! Thanks Tana.....