Thai Green Chicken Curry

Reicipe is contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd

Serves: 2
Time: 1 hour 15 minutes

Ingredients

• Chicken (whole breast), deskinned, 200g,
• Vegetable oil (e.g. canola, corn or soy bean), 1 tsp
• Green curry paste, 30g
• Kaffir lime leaf, torn into pieces, 1
• Soya milk, 150ml
• Fish sauce, 1 tsp
• Thai egg plant, 1
• Pea eggplant, 8
• Yoghurt ,1 tbsp
• Lime juice, 1 tsp
• Thai basil, sliced, 6

Green curry paste: (50g)

• 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, 1 tsp
• Fish sauce, 1 tsp
• Lime juice, 1 tbsp
• Kaffir lime leaf, 2 leaves
• Kaffir lime zest, ½ lime

Method
Curry paste:

1. Cut fresh herbs and spices into smaller pieces.
2. Put them into a mortar and pound to a fine paste.

Green curry:

3. Heat the pan; add the vegetable oil and fry the curry paste until fragrant.
4. Add the sliced chicken and fry for 1 min. Add the soya milk and fish sauce.
5. Allow to simmer for 5 minutes.
6. Add the eggplants, Thai basil, lime juice and yoghurt.
7. Stir to mix well. Cover the pan and simmer for 1 more minute before turning off the fire.
8. Serve hot with Thai pineapple brown rice or plain cooked brown rice.

Nutrients per serving
Energy: 290 kcal
Protein: 32g
Total Fat: 6.4g
Carbohydrate: 29g
Cholesterol: 69mg
Sodium: 586mg
Dietary Fibre: 11g