Thai Curry

Name: Thai Curry
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: For the curry:; 2 tbsp oil; 3 to 4 tbsp green curry paste; 1 can (400 ml) coconut milk and 1 cup chicken stock; 600 g chicken thighs or breasts, sliced; 1 small eggplant, cubed, and 1 cup drained bamboo shoots; 2 tbsp fish sauce and 1 tbsp palm or brown sugar; 5 kaffir lime leaves (optional), a handful of Thai basil and a red chilli; To serve:; Cooked jasmine rice

Recipe No.: W-40

InternationalThai40 minServes 4

Thai curry (kaeng) is a dish made from a paste of herbs and chillies, coconut milk or water, with meat, seafood or vegetables. It differs from Indian curries in relying on fresh rhizomes and herbs rather than a mix of dried spices. Green curry (kaeng khiao wan, 'green sweet curry') is the best known outside Thailand, and not all Thai curries contain coconut milk; northern ones mostly do not.

Origin of the dish: Thailand

Ingredients for Thai Curry

For the curry
2 tbspoil
3 to 4 tbspgreen curry paste
1 can(400 ml) coconut milk and 1 cup chicken stock
600 gchicken thighs or breasts, sliced
1small eggplant, cubed, and 1 cup drained bamboo shoots
2 tbspfish sauce and 1 tbsp palm or brown sugar
5kaffir lime leaves (optional), a handful of Thai basil and a red chilli
To serve
Cooked jasmine rice

Method

Heat the oil and fry the curry paste over medium heat 1 to 2 minutes until fragrant.
Add half the coconut milk (the thicker part) and stir 2 minutes, then the chicken and cook 3 minutes.
Add the remaining coconut milk, the stock, eggplant, bamboo and lime leaves and simmer 12 to 15 minutes.
Season with fish sauce and sugar, add the basil and chilli and serve with rice.

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