Recipes · Curries · Weeknight

Green curry with chicken

A weeknight green curry: fry the paste until it smells like the market, loosen it with coconut milk, and finish with a fistful of Thai basil.

By Krua test kitchenServes 435 minutes

Ingredients

For 4 people

    Delivered or ready for pickup by Villa Market

    Method

    1. Heat a spoonful of the thick coconut cream in a wok until it splits and the oil shows. Add the curry paste and fry for two minutes, stirring, until fragrant.
    2. Add the chicken and turn it through the paste until sealed on all sides.
    3. Pour in the rest of the coconut milk with half a cup of water. Tear in the lime leaves and bring to a gentle simmer.
    4. Add the eggplants and cook until just tender, about eight minutes. Season with fish sauce and palm sugar — salty first, then a little sweet.
    5. Take off the heat, stir through the basil and sliced chilli, and serve with jasmine rice.

    Swap it: no Thai eggplant? Use zucchini. Vegetarian? Tofu and light soy sauce instead of chicken and fish sauce. Ask the kitchen helper for more.