Green Thai Chicken Curry

• portionen: 2-4
• aktive zeit: 25 minutes
• gesamtzeit: 1 hour

Zutaten

Coconut milk 400ml (Kara)

Fish sauce 1 full tablespoon (Red Boat 45)

Green Thai paste 2 heaped tablespoons (Mae Ploy)

Chicken stock 200-250ml (Kallo)

Chicken thighs 450g to 600g

Kefir lime leaves 3-4

Lemongrass stalk 1

Courgette 1 medium

Oyster mushroom 150g

Red pepper 1 (orange, yellow work too)

Fine green beans

Bamboo shoots (optional)

Aubergine (optional, recommended)

Carrot (optional)

Other veg options: asparagus, sugar snap peas, many options, veg in this dish can vary

Shallots 2

Coconut oil 1 heaped tablespoon

Ginger half an inch grated

Lime

Brown sugar 1-2 tablespoons

Cornstarch 1 heaped teaspoon mixed with tablespoon of water (slurry)

Jasmin rice

Star anise (1-2) for Jasmin rice

Anweisungen

Wash and prepare all ingredients - chop chicken and vegetables to bite sized or slightly larger - to preference.

Finely chop shallots and add them to a large pot. Add grated ginger. Add coconut oil. Sautee on medium high heat until translucent and fragrant.

Push onions to the side and add green curry paste to the center and fry in the oil for about 1-2 minutes.

Add chicken stock and chicken thigh pieces. (Add thick cut carrot here if using)

Add kefir lime leaves and lemon grass stalk. Make sure to bruise the stalk (use back of knife) to release the flavors before adding.

Bring to a gentle simmer and allow to cook for 15 min. Add the vegetables in stages. Some veg need less time than others. If using carrots (1cm thick round cut) add those in earlier with the chicken thighs. Red pepper and courgette need roughly the same amount of time about 8 minutes. Fine beans about 6 minutes. Eggplant 10 minutes. Asparagus 5 minutes. Plan accordingly depending on the vegetables being used and the thickness of the cut and how soft or hard you would like the vegetables to be.

Add coconut milk and bring to a low simmer for 5-10 minutes (low heat don’t let the milk boil). Add fish sauce at the end of the simmer phase.

Taste the curry! It may need more salt, add this with the vegetables. Add the brown sugar (more or less depending on the taste and your preference). The idea is to balance the curry, not too much of anything.

Right before the veg is done: Add the cornstarch slurry if you want a thicker more velvety curry sauce. (Recommended if watery)

Add half a lime (juice) to the curry at the very end, once cooking is done. Taste one final time to make sure everything is balanced. Adjust if necessary.

Remove lemongrass stalk and serve with jasmine rice.

Recommend cooking Jasmin rice with 1-2 star anise to infuse it with flavor.

Enjoy!