Green Curry
Coconut, chilli, basil and a green heat that sneaks up on you two spoonfuls in. It looks like it simmered all day and it took the length of one rice cooker cycle.
- Total time
- 16 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Spoon the thick cream from the top of the coconut milk tin into a wide pan and boil it hard over medium-high heat for 3 minutes until it splits and the oil pools.
Add the curry paste and fry in that oil for 2 minutes, stirring constantly, until it darkens and smells intensely fragrant.
Stir in the chicken and cook 2 minutes to coat, then pour in the rest of the coconut milk with the lime leaves and aubergine.
Simmer for 7 minutes, until the aubergine is tender and the chicken is cooked through to 75C with no pink at the thickest point.
Season with the fish sauce and palm sugar, taste, then stir in the basil and sliced chilli off the heat and serve with jasmine rice.
Read all that and thought “absolutely not”?
Completely fair. Green Curry is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.