青咖喱雞Thai Green Curry with Chicken

Prep 15 min·Cook 25 min

1. 1You're here
   Step 1.

   Start the rice. Cut the chicken into bite-sized pieces and the aubergine into chunks.

   300 g Jasmine rice, to serve500 g Boneless skinless chicken thighs250 g Aubergine, cut into chunks

   Knife work
2. 2
   Step 2.

   Spoon the thick cream from the top of the coconut tin into a wok with the oil. Fry over medium heat for 3–4 minutes, stirring, until it bubbles and the oil starts to separate.

   400 ml Full-fat coconut milk, unshaken1 tbsp Cooking oil

   4 minStir-fry

   Wok-chan's tip鑊仔貼士

   'Cracking' the coconut cream lets the paste fry in fat rather than boil, which is where the fragrance comes from.
3. 3
   Step 3.

   Add the curry paste and fry for 2 minutes until it smells strongly and darkens slightly.

   3 tbsp Green curry paste (store-bought)optional: 4 tbsp Thai Green Curry Paste

   2 minStir-fry
4. 4
   Step 4.

   Add the chicken and stir to coat in the paste for 2 minutes.

   500 g Boneless skinless chicken thighs

   Stir-fry
5. 5
   Step 5.

   Pour in the rest of the coconut milk and the stock, add the aubergine, bamboo shoots and lime leaves, and bring to a gentle simmer.

   400 ml Full-fat coconut milk, unshaken150 ml Chicken stock or water250 g Aubergine, cut into chunks100 g Tinned bamboo shoots, drained4 Makrut lime leaves, torn

6. 6
   Step 6.

   Simmer uncovered for 12–15 minutes until the chicken is cooked and the aubergine is soft.

   500 g Boneless skinless chicken thighs250 g Aubergine, cut into chunks

   13 minSlow-simmer soup
7. 7
   Step 7.

   Season with fish sauce and palm sugar. Taste: it should be hot and salty first, then gently sweet.

   1½ tbsp Fish sauce1 tbsp Palm sugar (or soft brown sugar)

8. 8
   Step 8.

   Turn off the heat, stir in the basil and scatter with chilli. Serve with jasmine rice.

   1 Thai sweet basil leaves1 Red chilli, sliced, to garnish300 g Jasmine rice, to serve