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Chicken green curry

The Complete Cook cookbook, $74.95
 
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Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 60 minutes
Special options: Lactose free, Low Carb
Course: Main
Favourite flavours: Chicken, Spicy

Green curry paste is one of the hottest of the traditional Thai pastes.
INGREDIENTS

1 tablespoon peanut oil
¼ cup (75g) green curry paste
3 long green chillies, chopped finely
1kg chicken thigh fillets, cut into 3cm pieces
2 x 400ml cans coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon grated palm sugar
150g pea eggplants
1 large zucchini (150g), sliced thinly
1/3 cup loosely packed fresh thai basil leaves
¼ cup loosely packed fresh coriander leaves
2 green onions, chopped coarsely
METHOD

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.

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

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

Serve curry sprinkled with remaining chilli and green onion.
 
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User comments
With all the evidence of what is happening to the wildlife when acessing Palm sugar because of the decimation of habitat you can easily ban Palm sugar from recipes and use brown sugar, its no big deal and you are making a stand.
Cabramatta sells lots of different fresh fruit and vegetables including these pea eggplant which are not available in supermarket.
Dianne,I think they mean the small, finger sized eggplants that you sometimes see available at greengrocers. Always a good idea to have a box of those cheap disposable gloves on hand for cutting chillies ... learned this the hard way after rubbing my eye & setting it on fire!!! I still havent tried this recipe but will make it this week now that the weather is a bit cooler. I'm also gonna add *** lime leaves as they always complement the lime juice & intensify the citrus part of the dish.
I cooked this tonight, was ok but would have been a good idea to warn about the chilli burn from the green peppers...ouch my hand are still on fire.
delicious!
I'll try this
I've used a variety of green curry pastes off the supermarket shelves in the past and haven't found them to be very hot at all ... more like mild to me. Any other foodies have this experience? I usually find I have to spice it up with extra chilli powder. Also alot of the coconut milk brands on the shelf are very watery ... the best thing I've found is Trident's Premium Coconut 'Cream'. I've ALSO found that alot of green chillies for sale don't have alot of kick to them ... they usually taste like a mildly spiced capsicum, even the red ones. What does this say about our supermarkets??? I always find it a gamble when buying fresh chillies at the supermarket when grocery shopping. Jalapenos also are usually bland.
Please advise where I can buy pea eggplant. Have tried supermarkets, asian stores etc. and unable to find
I cooked this last night and i found the amounts to be spot on. My partner often finds corriander to often be over powering, but the amount this recipe calls for is complimentary and now my partners new favorite meal

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