Green chicken curry

Green chicken curry

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This flavoursome green curry is a weeknight winner.

The ingredient of Green chicken curry

  1. 1 tablespoon olive oil
  2. 2 tablespoons green curry paste
  3. 800g chicken thigh fillets, fat trimmed, cut into 3-4 cm pieces
  4. 1 tablespoon lemon grass paste (fresh section in supermarket in a tube)
  5. 350g eggplant, cut into 2.5 cm pieces
  6. 500g kipfler potatoes, peeled, cut in chunks
  7. 500ml Massel chicken style liquid stock
  8. 2 kaffir lime leaves
  9. 270ml light coconut cream
  10. 1 bunch broccolini, trimmed, cut in 4cm lengths
  11. 3 shallots (spring onions), trimmed, cut into 4cm lengths
  12. 1 cup Thai basil leaves
  13. 1 lime, cut into wedges
  14. Steamed jasmine rice, to serve

The instruction how to make Green chicken curry

  1. Heat the oil in a large non-stick pan with a lid. Add the curry paste and cook 1 minute. Add the chicken and lemongrass. Cook stirring often, for 4-5 minutes or until the chicken is sealed on all sides. Add the eggplant and stir to coat in the spice mix.
  2. Add the potatoes, stock and lime leaves. Bring to boil, reduce heat to low. Simmer covered for 20-25 minutes. The eggplant will breakdown and thicken the sauce.
  3. Stir in the coconut cream, broccolini and shallots. Simmer for 2 minutes. Serve topped with fresh Thai basil leaves and a squeeze of lime.

Nutritions of Green chicken curry

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