Simple Thai Green


Bit tangy

Thai green may not be the hottest curry but it is my favourite. You can use your own homemade mix of paste or cheat with ready-made, plus a few extra ingredients.

Serves 2

  • 400g can coconut milk
  • 2 tbsp green curry paste
  • 2 chicken breasts, cut into chunks
  • 3 lime leaves
  • 1 tsp finely chopped lemongrass stalk
  • 1 tsp chopped ginger
  • 1 tsp caster sugar
  • 2 tsp fish sauce
  • 1/2 aubergine, diced with skin on

Pour a quarter of the coconut milk into a wok and heat until it begins to simmer. Add the paste and simmer for 4 minutes. Add the chicken and coat in the paste. Then add the rest of the coconut milk, lime leaves, lemongrass, ginger, sugar and 1 tsp fish sauce. Simmer for 10 minutes. Add the aubergine and the rest of the fish sauce and bubble for a further 5 minutes. Serve with plain boiled rice.


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