Green Curry Paste
Palm or Brown Sugar
1. Bone and skin the chicken breast and thighs, you should have about
1lb of meat. Cut the meat into large, bite sized pieces, and set
2. In a medium, heavy bottomed saucepan, warm the coconut cream over a
medium heat until it boils gently. Adjust the heat to maintain a
gentle boil and cook for 6 to 8 minutes, stirring occasionally.
The coconut cream will become fragrant as it thickens. When you
see tiny pools of oil glistening on the surface add the curry paste
and stir to dissolve it into the coconut cream. Continü cooking for
1 to 2 minutes, until the curry paste has a pleasing aroma.
3. Add the chicken pieces and stir fry for 1-2 minutes to coat them
evenly with the paste. Cook for about 2 minutes. Increase the heat
and add the coconut milk, eggplant, fish sauce, sugar and salt and
stir well. Stir in the coriander, adjust the heat to maintain a gentle
active boil and cook for 8-10 minutes, stirring occasionally. Taste
and adjust the seasoning with a little more fish sauce, sugar, or curry
4. When the chicken is done, and the eggplant is just tender, remove from
the heat and transfer to a serving bowl. Scatter basil leaves, chopped
chillis and some coriander on the top. Serve.
Preparation in advance:
Prepare it up to the point where you add the coriander, except *DO NOT* add
the eggplant. Cool to room temperature, cover, and refridgerate for up to
24 hours. To serve bring the curry back to a gentle boil over a medium
heat. Add the eggplant and carry on with the normal instructions from
An alternative to the eggplant is Snow Peas. I personally prefer them, but
both work well.
Typed for you by Kaz Glover
Stichworte: Thai, Chicken