Ingredients
Units
Scale
- Boneless Chicken: 300g (cube)
- Green Thai Curry Paste: 4 Tbsp.
- Coconut Milk: 400ml
- Egg Plant: 1 cup cubed* (I have used Thai aborigine)
- Shallot: 3 (optional)
- Fish Sauce: 1 Tbsp.*
- Stock: 1 cup
- Palm Sugar/ Jaggery: 1 Tsp.
- Sweet Basil: few leaves
- Kaffir lime leaves: A few
- Lemongrass: few (optional)
- Vegetable Oil: 1 Tbsp.
Instructions
- Wash and pat dry chicken pieces.
- Now cut Eggplant into thick strips.
- Peel the Shallot and cut into halves.
- Chop the Lemongrass.
- Heat the Oil in a pan.
- Now add the Green Thai Curry Paste and fry till the mixture leaves the edge of the pan and emits aroma.
- Add chopped shallot and lemongrass and fry.
- Add Chicken cubes and cook for 2-3 minutes.
- Now add 1/3 of the coconut milk and boil the mixture in low flame.
- Add rest of the coconut milk followed by the Eggplant, half of hand-crushed Basil and Kaffir lime leaves and cook for around 10 minutes.
- Add fish sauce and Jaggeri or the Palm sugar in between.
- Stir the curry in between and add stock or water if required.
- Given the Curry paste is having salt; there is no need to add the same in excess.
- However, you can check and adjust.
- Finish the Thai Green Chicken Curry with few more pieces of hand-crushed Basil and Kaffir lime leaves.
- Serve the Thai Green Chicken Curry hot with Jasmine rice.
Notes
Replace Fish Sauce with Soy Sauce if not available.
I have used Thai Eggplants which can be replaced with locally available one.
Palm Sugar or jaggery can be replaced with Sugar
You can add any vegetable of your choice to the Thai Curry
you can replace chicken with seafood as well.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Chicken
