PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Green Chicken Curry

Servings
1
Prep
30 m
Cook
20 m

Recipe By: Chef Ha Nguyen

Thai green chicken curries are easy and delicious, perfect for a quick lunch or dinner. This recipe is for one person. See how to make green curry paste.

Ingredients

200 g Chicken thigh or fillet
1/4 cup Vegetables (chunky diced eggplant, carrot, capsicum green beans)
. . Seasoning (1-1.5 tasp fish sauce, 1/2 tasp palm sugar, white pepper)
. . Frying ( 1 tasp canola oil, 1-2 tasp Thai paste, 100ml coconut cream or milk)
. . To garnish with Thai basil, coriander, chilli slices, touch of coconut cream)

Directions

1

Bring a pot to the stove to medium heat. Add canola oil and fresh Thai paste. Cook and stir for 1-2 minutes or the oil starts to sit on top of the curry paste. Add coconut cream then eggplants or any hard vegetables. Cook until they are soft.
Add chicken, stock (water). Cook for 2-3 minutes till the chicken is cooked.
Simmer for 5 minutes or until eggplants are tender. Add seasoning. Remove from heat, stir in soft vegetable - green beans or spring onion, some kaffir lime and basils leaves.
Garnish with chilli, coriander leaves and basil and serve with rice.