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Bowl of Thai green chicken & aubergine curry

Easy Thai green chicken curry

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A star rating of 4.8 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked

  • Freezable
Nutrition: per serving
NutrientUnit
kcal623
fat42g
saturates31g
carbs15g
sugars8g
fibre3g
protein46g
salt1.7g
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Ingredients

  • 2 x 400g cans coconut milk
  • 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
  • 800g skinless chicken thigh , each thigh cut into three
  • 6 lime leaves , stalks removed, shredded
  • 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
  • 25g galangal , sliced
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • handful pea aubergines or ½ aubergine , diced
  • small bunch Thai basil

Method

  • STEP 1

    Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.

  • STEP 2

    Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.8 out of 5.26 ratings
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