ESCAPE WORLDWIDE’S
THAI GREEN CURRY RECIPE
แกงเขียวหวานไก่
Gaeng Khiawan Gai
INGREDIENTS
500g chicken breast – cubed
3 cans coconut milk
1 tablespoon Green Curry paste
1 aubergine
2 tablespoons brown sugar
4 tablespoons fish sauce
4 kaffir lime leaves (or
the finely shredded skin of a lime)
bunch
of sweet basil leaves
1 big green chilli
Serves 6
METHOD
Several hours before you want to make the curry – or
the night before – open two cans of coconut milk, pour them in to a clear jug
and pop it in the fridge. This will encourage the milk to separate in to the
thick and thin parts. Once this has happened, gently scoop the thick milk off
and put to one side.
Chop the aubergine in to cubes,
sprinkle salt generously over the cubes and leave to one side for 30 minutes. Once the juices have come out of the aubergines,
rinse well and dry.
When you’re ready to cook, heat a wok and put the
thick coconut milk in. ‘Fry’ the milk for about five minutes, until it thickens
and the coconut oil separates out. Add the green curry paste and continue to
fry for a further 2-3 minutes, ensuring the paste is evenly mixed in.
Once the paste is cooked add the chicken and cook
until the outside of the chicken turns white. Add the thin coconut milk from
the jug, then the aubergines and cook for around 5
minutes. Add the third can of coconut milk can simmer for a further five
minutes.
Gently sprinkle the brown sugar around the edge of
the curry so that it melts in to the curry evenly. Once it has melted stir
well, add the fish sauce and the kaffir lime leaves
(or the finely shredded skin of a lime if you can’t get kaffir
lime leaves) plus half of the basil leaves.
Turn off the heat, garnish with the rest of the basil
leaves and the big green chilli, sliced thinly. Serve
with plain rice and Singha beer.
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