Thai Green Chicken Curry With Potatoes And Pea Aubergines And Lemongrass Jasmine Rice
This Thai green curry recipe is a comforting and fragrant dish that combines creamy coconut milk, tender chicken thighs, and vibrant green curry paste. The flavors are beautifully balanced with zesty lime juice, aromatic lemongrass, and fresh coriander. Serve this delicious curry over jasmine rice for a satisfying meal that will transport your taste buds to Thailand.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 2 banana shallots
- 2 tbsp Thai green curry paste
- 400ml/14fl oz coconut milk
- 1 tsp fish sauce
- 4 chicken thighs, boneless and skinless
- 250g/9oz new potatoes
- 125g/4½oz pea aubergines
- 1 lime
- salt and freshly ground black pepper
- 250g/9oz Thai jasmine rice
- 1 stalk lemongrass
- 500ml/18fl oz water
- handful fresh coriander
Instructions
- For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.
- Add the coconut milk and bring to the boil.
- Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.
- Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass.
- To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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