Chicken Thai Green Curry with Thai Aubergines
Chicken Thai Green Curry with Thai Aubergines
Thai green curry is a classic amongst the whole family. The spice level is in between medium to low but all of this can be adjusted by using more or less paste! Thai green curry is great with chicken, it is definitely an easy go-to protein when it comes to this type of curry. Saying this, it is also amazing as a veggie curry if you want a meat-free dish! Substitute the meat for tofu, Yum!
This chicken Thai green curry recipe, in particular, is for those who are after something super simple, a quick to throw together a meal but still has a hint of tradition- and this one takes just over half an hour to get on the table.
It's traditional to use Thai aubergines in green curry, so that's exactly what we've done. Prepare this by chopping in half and then in thirds. Thinly slice the chicken and cook everything in one pot and 30 mins later, it's ready to serve!
You absolutely can't go wrong with this dish, follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as chicken Thai green curry with new potatoes!
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Chicken Thai Green Curry with Thai Aubergines
Ingredients
- 35 g Mae Jum Green Curry Paste
- 1 tbsp Coconut Oil
- 400 ml Coconut milk
- 350 g Chicken breast
- 250 g Thai Aubergines
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- 1 tbsp Shrimp Paste Optional
- Sweet Thai basil Handful
- 100 ml Water If desired to thin the sauce
Instructions
Preparation
- Chop Thai aubergines into chunks
- Thinly slice chicken breast
Method
- Heat the oil on med/high heat in a saucepan and fry curry paste to build aroma
- Add 100ml coconut milk to loosen the mix and bring to a light boil, then blend in the shrimp paste, fish sauce and palm sugar
- Add chicken breast, stir fry meat until it is coated. Then add the remaining coconut milk and let it simmer for 5 minutes
- Add aubergines and cook for a further 10 mins, or until the Thai aubergines are cooked. If necessary, add water to thin the sauce
- Remove from heat and garnish with sweet Thai basil, fresh green chillies and a squeeze of lime juice just before serving with Thai jasmine rice or rice noodles
