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Thai Green Curry with Homemade Thai Green Curry Paste and Chillies

Thai Green Chicken Curry

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Southeast Asia, Thai
Ingredients Method

Ingredients
  

  • 45 ml Vegetable Oil
  • 3 Tbsp Thai Green Curry Paste
  • 2 Tbsp Palm Sugar
  • 200 ml Chicken Stock
  • 400 ml Coconut Milk
  • 3 Makrut Lime Leaves
  • 500 g Boneless and Skinless Chicken Thighs Diced into Large CHunks
  • 1 Aubergine Diced into 2.5cm pieces
  • Juice from 1 Lime
  • Salt to taste
  • Fish sauce to taste
  • A few leaves of Thai Basil to finish
  • 3 Chillies Cut Horizontally to finish
  • 5 g Fresh Coriander Leaves to finish

Method
 

  1. Heat the oil over medium heat and fry the curry paste for 4-5 minutes until the paste begins to split, then add the sugar, cooking for another 2-3 minutes.
  2. Stir in the chicken stock, and Coconut Milk.
  3. Add the lime leaves and chicken and bring to the boil. Reduce to a simmer and cook covered for 20-25 minutes until the sauce is thick and the chicken is almost cooked through and tender.
  4. Add the diced aubergine and simmer for a further 10-15 minutes until the aubergine is tender.
  5. Season with salt, lime juice, and a splash of fish sauce to taste. Spoon into bowls and top with chillis, coriander, and Thai basil leaves.