Green Chicken Curry

My Weekly - - Cookery -

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

(peanut) oil

◆ 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

◆ Salt

◆ Freshly ground black pep­per

To serve:

◆ 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.


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