Thai Green Curry with Chicken and Aubergine
Equipment
- Large non-stick pan with lid
- rice cooker
Ingredients
- 1 tbsp organic sunflower oil
- 1 inch root ginger peeled and grated (or finely diced)
- 2 large garlic cloves peeled and grated (or finely diced)
- 50 g Thai Green curry paste * heaped
- 400 ml can light coconut milk
- 2 Kaffir Lime leaves Fresh or Dried
- 500 g chicken breast cubed
- 1 medium aubergine cubed or sliced into wedges
- 1 dash Nam Pla Fish Sauce
- 25 g fresh coriander
- 1 tbsp palm sugar
- 1 tsp smoked sea salt
- 1 large lime juiced
- 3 cups Jasmine Rice rinsed
Instructions
- Measure, then rinse the Jasmine rice in a sieve. Allow to drain.
- Peel and grate or finely chop the garlic and ginger.
- Cube Aubergine or slice into 1/6 wedges (approximately 10-15 mm thick). Rub in the lemon juice to prevent discolouration.
- Trim the chicken breast and cut it into bite-sized pieces on a separate cutting board.
- Add rice, water, and 1/2 teaspoon of salt to the rice cooker bowl, stir, and start cooking.
- Pour sunflower oil into a large non-stick saucepan and heat it over medium-high temperature.
- Add garlic and ginger, then cook for two minutes.
- Add Thai Green curry paste to the ginger, and garlic. Cook for a minute. Add a dash of the coconut milk, mix, and increase heat.
- Add the cubed chicken to the mixture, coat evenly with the paste, and cook the chicken for three to four minutes, until there are no raw edges remaining.
- Add the smoked sea salt, palm sugar, Kaffir lime leaves, and Nam Pla Fish Sauce, and cook for one more minute.
- Add the remaining coconut milk and lime juice, fresh coriander, then mix well.
- Bring to the boil, then reduce heat, cover with lid and simmer for 10-15 minutes.
- 20 minutes before the rice is cooked, add the aubergine, stir well, and cover.
- Transfer to individual service bowls, with a scoop of steaming hot jasmine rice. Garnish with a wedge of lime.
Notes
* In terms of Thai Green Curry paste, I currently use the Mae Ploy Brand. It is readily available for me in the UK - but always happy to try others.
- You can substitute ginger with fresh Galangal if available. As I can never find it fresh, fresh root ginger has become a regular and versatile substitute.
- My rice cooker takes 40 minutes to cook white rice, which I use as a countdown for curry. If you do not have a rice cooker but enjoy rice and have the necessary space, it is highly recommended to obtain one. However, Jasmine rice can also be prepared in a standard pan with a lid.
- I have made this with both light and full fat Coconut milk, both work very well, but if you want the creamier version, 'naughty' is the direction of travel.