Thai Green Chicken Curry

(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

Preparation time: 1 hr
Cooking time: 15 mins
Serves 2
Ingredients 
Chicken (whole breast), skin removed 200gm
Vegetable oil (e.g. canola, corn or soy bean), 1tsp
Green curry paste, 30gm 
Kaffir lime leaf (torn into pieces), 1
Soya milk, 150ml
Fish sauce, 1tsp
Thai egg plant, 1
Pea eggplant, 8
Yoghurt ,1tbsp
Lime juice, 1tsp
Thai basil (sliced), 6
 
Green curry paste: (50gm)
Lemon grass (minced), 1 stalk
Green chili, 3
Shallots, 1
Garlic, 3 cloves
Galangal, 1(thumb-size)
Cumin powder, ½ tsp
Coriander powder, ½ tsp
White pepper powder, ½ tsp
Coriander (leaves and stem), ½ cup
Shrimp paste, 1tsp
Fish sauce, 1tsp
Lime juice, 1tbsp
Kaffir lime leaf, 2 leaves
Kaffir lime zest, ½ lime
 
Method:
Curry paste:
 
Cut fresh herbs and spices into smaller pieces.
 
Put them into a mortar and pound to a fine paste.
 
Green curry:
 
Heat the pan; add the vegetable oil and fry the curry paste until fragrant.
 
Add the sliced chicken and fry for 1 min. Add the soya milk and fish sauce. 
 
Allow to simmer for 5 minutes.
 
Add the eggplants, Thai basil, lime juice and yoghurt.
 
Stir to mix well. Cover the pan and simmer for 1 more minute before turning off the fire.
 
Serve hot with Thai pineapple brown rice or plain cooked brown rice.

 

 
Approximate Nutritional Analysis (Per serving) 
Energy: 290 kcal
Fat: 6.4g
Protein: 32g
Carbohydrates: 29g
Cholesterol: 69mg
Sodium: 586mg
Fibre: 11g 
  • OUR PARTNERS