Green Chicken Curry
INGREDIENTS (Serves 4)
For the curry paste:
◆ 4 green chillies, seeded and halved
◆ 3 shallots, halved
◆ 8 garlic cloves, crushed
◆ 1tbsp fresh ginger, peeled and sliced
◆ Large handful fresh coriander
◆ 1tbsp ground coriander
◆ 1tbsp ground turmeric
◆ 1tbsp mild curry powder
◆ 1tsp soft brown sugar To T assemble:
◆ 1½tbsp groundnut
◆ 1tbsp smooth peanut butter
◆ 400ml coconut milk
◆ 200ml chicken stock
◆ 1 red chilli, seeded and julienned
◆ 3 skinless chicken breasts, diced
◆ 3 eggplants (aubergines), quartered
◆ Fish sauce
◆ Juice of 2 limes
◆ Freshly ground black pepper
◆ 600g cooked white rice
◆ 1 small handful basil leaves
1Blitz together all the ingredients for the curry paste in a food processor, adding a splash of water, if needed, to help bring it together.
2Heat the oil in a large casserole dish or heavy-based saucepan set over a moderate heat until hot. Add the curry paste and fr y for 5-6min until darkened and starting to dr y out, stirring frequently.
3Stir in the peanut butter and then gradually whisk in the coconut milk and stock. Bring to the boil before reducing to a steady simmer.
4Stir in the red chilli, chicken and eggplant, simmering in the curry sauce for about 15-20min until the chicken is cooked through and the eggplant is tender.
5Season to taste with fish sauce, lime juice, salt and pepper. Divide the cooked rice between serving bowls and spoon the curry on top. Garnish with Thai basil leaves.
501 CALORIES PER SERVING