Photograph of the finished Green curry

Thailand · Cà ri xanh gà

Green curry

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.3 lb
  • Photograph of Green curry sauce Green curry sauce 4.2 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Eggplant Eggplant 9.9 oz
  • Photograph of Thai lime leaves Thai lime leaves 8 leaves
  • Photograph of Thai basil Thai basil 1.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the green curry sauce with the thickened coconut milk for 3 minutes to bring out the flavor and separate the oil.
  2. 2 Add the sliced chicken and stir-fry until browned.
  3. 3 Pour in the remaining coconut milk along with the Thai lime leaves and cook for 15 minutes.
  4. 4 Add the sliced eggplant and cook for 8 minutes until tender.
  5. 5 Season with fish sauce and sugar, then sprinkle with Thai basil and sliced chili peppers.

With an appliance

  • Oven 50 min

    Replace step 3: place the chicken and coconut milk in a covered saucepan, set the oven to the middle rack at 160 degrees for 18 minutes; the gentle heat surrounding the chicken helps prevent the coconut milk from separating and eliminates the need to stir the bottom, though this will take about 3 minutes longer than on a conventional oven. Add the eggplant from step 4 later and bake for an additional 8 minutes to prevent it from becoming mushy.

Start cooking