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A combination of creamy coconut milk, tender vegetables and succulent chicken all infused with the refreshing essence of kaffir lime leaves.

Thai green chicken curry

Indulge in the aromatic and flavourful world of Thai cuisine with a Thai green curry, featuring the exotic touch of kaffir lime leaves. Bursting with vibrant colour and an exquisite blend of spices, this curry is a symphony of tastes that will transport your taste buds to Thailand.

  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total: 40 minutes
  • 2 tbsp vegetable oil
  • 2 tbsp Thai green curry paste
  • 400ml (1 can) coconut milk
  • 200g chicken breast (or your preferred protein (tofu, shrimp, etc.)), thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 small eggplant, diced
  • 4-6 kaffir lime leaves, torn or finely sliced
  • 1 tbsp fish sauce (or soy sauce for a vegetarian option)
  • 1 tsp palm sugar or brown sugar
  • Fresh Thai basil leaves, for garnish
  • Salt, to taste

Prepare the Ingredients:

  • Thinly slice the chicken breast or preferred protein.
  • Cut the red and green bell peppers into thin slices.
  • Dice the eggplant into bite-sized pieces.
  • Tear or finely slice the kaffir lime leaves, discarding the tough central stem.

Cook the Curry Base:

  • In a large pan or wok, heat the vegetable oil over medium heat.
  • Add the Thai green curry paste and stir-fry for about 1-2 minutes until fragrant and well-mixed with the oil.

Add Coconut Milk:

  • Pour in the coconut milk and stir to combine with the curry paste.
  • Let the mixture simmer gently for 2-3 minutes, allowing the flavors to meld.

Protein and Vegetables:

  • Add the sliced chicken or preferred protein to the pan. Cook for about 3-4 minutes until the chicken starts to turn opaque.
  • Add the sliced bell peppers and diced eggplant. Stir well to combine.

Kaffir Lime Leaves and Seasoning:

  • Add the torn or sliced kaffir lime leaves to the curry and stir.
  • Season the curry with fish sauce (or soy sauce for a vegetarian version), palm sugar, and a pinch of salt. Adjust the seasoning according to your taste.

Simmer and Serve:

  • Let the curry simmer gently for an additional 5-7 minutes, allowing the flavors to develop and the vegetables to cook through.
  • Once the vegetables are tender and the protein is fully cooked, remove the pan from the heat.

Garnish and Enjoy:

  • Serve the Thai Green Curry over steamed jasmine rice.
  • Garnish with fresh Thai basil leaves for an aromatic finish.
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