Thai Green Curry

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Thai Green Curry
Fresh, fragrant and quick to prepare. This exotic vegetable-packed curry is an easy weeknight meal.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 600g chicken breast fillet
  • 2-3 tbsp fish sauce
  • 2 tbsp vegetable oil
  • 3 aubergines
  • 6 kaffir lime leaves
  • 16 Thai basil leaves
  • 400ml coconut milk (1 can)
  • 2-3 tbsp green curry paste
  • 2 large cloves of garlic, chopped
  • 2 tsp of fresh ginger, finely grated
  • 1 tbsp finely chopped lemongrass
  • 200g sugar snap peas, halved
  • 250ml of chicken or vegetable stock
  • Salt
  • 1 pinch of sugar
  • Juice of 1/2 lime, to taste
  • Steamed jasmine rice
  • Roasted cashew nuts, chopped
  • Fresh coriander

  • Method

  • 1
    Begin by washing the chicken thoroughly, pat dry and cut into fine strips. Place in a bowl with fish sauce and mix well. Let marinate for 15 minutes.
  • 2
    Meanwhile, wash the aubergines, remove the stalks and cut into thin slices.
  • 3
    Wash the lime leaves, remove the stems and leaf veins and cut into very fine strips. Wash the Thai basil and pluck the leaves.
  • 4
    Heat the oil in the Le Creuset Signature Round Casserole over medium heat. Briefly sear the chicken on all sides, remove and set aside.
  • 5
    Lift off the coconut cream (the solid part of the coconut milk) with a spoon, and place in the casserole and heat. Add the curry paste, garlic, ginger and finely chopped lemongrass and stir-fry for 2 to 3 minutes.
  • 6
    Add the finely chopped lime leaves, aubergine slices and snap peas and pour in the remaining coconut milk and the chicken broth. Simmer for 5 minutes, and then add the chicken and continue cooking for 3-5 minutes.
  • 7
    Season the sauce again with salt, sugar and lime juice. Finally stir in the Thai basil.
  • 8
    Sprinkle the green Thai curry with chopped coriander and cashew nuts and serve with jasmine rice.