Name: Green chicken curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1/4 cup (75g) bottled green curry paste (see note); 3 long green chillies, chopped finely; 1 kilogram chicken thigh fillets, cut into 3cm pieces; 820 millilitre canned coconut milk; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1 tablespoon grated palm sugar; 155 gram pea eggplants; 1 zucchini, sliced thinly; 1/3 cup loosely packed fresh thai basil leaves; 1/4 cup loosely packed fresh coriander (cilantro) leaves; 2 green onions, chopped coarsely

Ingredients

1 tablespoon peanut oil

1/4 cup (75g) bottled green curry paste (see note)

3 long green chillies, chopped finely

1 kilogram chicken thigh fillets, cut into 3cm pieces

820 millilitre canned coconut milk

2 tablespoon fish sauce

2 tablespoon lime juice

1 tablespoon grated palm sugar

155 gram pea eggplants

1 zucchini, sliced thinly

1/3 cup loosely packed fresh thai basil leaves

1/4 cup loosely packed fresh coriander (cilantro) leaves

2 green onions, chopped coarsely

Method

1.Heat oil in large saucepan; cook paste and about two-thirds of the chilli, stirring, about 2 minutes or until fragrant. Add chicken; cook, stirring, until browned.

2.Add coconut milk, sauce, juice, sugar and eggplants; simmer, uncovered, about 10 minutes or until eggplants are just tender.

3.Add zucchini, basil and coriander; simmer, uncovered, until zucchini is just tender.

4.Serve curry sprinkled with remaining chilli and green onion.

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