Thai · 30 min · serves 4
Green curry
Kept by The Bhook kitchen
Ingredients
- 3 tbsp green curry paste
- 400 ml coconut milk
- 400 g chicken thigh
- 2 aubergines
- 100 g bamboo shoots
- 2 tbsp fish sauce
- 1 tsp palm sugar
- thai basil
- 2 kaffir lime leaves
Method
- Split the thick coconut cream from the top of the tin and fry the paste in it until it smells sweet and the oil separates.
- Add the chicken and coat it well.
- Pour in the rest of the coconut milk, add the aubergine, bamboo and lime leaves, and simmer 12 minutes.
- Season with fish sauce and palm sugar, and stir the basil through off the heat.
Cracking the paste in coconut cream first is what separates it from a soup.
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