Green Chicken Curry
By Beverley Glock
Published on 25 April 2022
Authentic Thai green chicken curry - make it using the green curry paste recipe or use a ready made paste. Home made will taste much better though and you can adjust the amount of chillies in it if you're encouraging children to eat with you.
Get younger children involved by peeling the garlic, draining and rinsing the pea aubergines, and measuring out the fish sauce and palm sugar.Older children and teenagers can learn about raw meat; how it feels, and why you need to wash your hands and utensils thoroughly after touching it, by skinning and slicing the chicken breasts. They can also help to stir fry the dish under supervision. Kitchen scissors are a good alternative to knives for slicing raw chicken.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of green curry paste, (or make your own using the Green Curry Paste recipe)
- 1 tsp of palm sugar
- 1 jar of aubergines, or alternatively 1 aubergine
- 2 tbsp of sunflower oil
- 2 tbsp of fish sauce
- 1 garlic clove, chopped
- 200 g of chicken breast, skinned, boned and sliced
- 400 ml of coconut milk
- 250 ml of chicken stock
- 3 kaffir lime leaves
Method
Step 1
Heat the sunflower oil in a wok, add the garlic and cook until just starting to colour, add the curry paste and cook for 2 minutes.Step 2
Stir in the chicken slices and cook for 2-3 minutes until covered in the paste and starting to cook. If you are using aubergines as an alternative to Thai pea aubergines, add them to the pan now.Step 3
Add the coconut milk, fish sauce, palm sugar, chicken stock and cook for 10 minutes until the chicken is cooked.Step 4
Add the pea aubergines (if using) and lime leaves or peel and serve on a bed of noodles or rice.