Thai Green Chicken Curry

Ingredients

• Chicken breast500 g
• Green curry paste50 g
• Coconut milk (min. 17% fat)400 ml
• Eggplant (Thai or long variety)200 g
• Thai basil20 g
• Fish sauce15 ml
• Jasmine rice320 g
• Peanut oil20 ml
• Palm sugar (or brown sugar)15 g
• Fine salt (for rice water)4 g

Allergens

Peanuts, Fish
May contain traces of: Crustaceans, Mustard.

Method

1. Rinse the jasmine rice under running water until clear, then cook by absorption in 480 ml of lightly salted water for about 12 minutes on low heat.
2. Cut the chicken breast into uniform 2-3 cm cubes and the eggplant into 2 cm cubes.
3. In a wok or large skillet, heat the peanut oil over medium heat and add the green curry paste, frying for 2 minutes until fragrant.
4. Pour in 100 ml of coconut milk (the thicker part from the top) and stir well with the curry paste until the oil starts to separate on the surface.
5. Add the chicken cubes and stir-fry over high heat for 3-4 minutes until sealed on the outside.
6. Add the eggplants, the remaining coconut milk, and the palm sugar; bring to a gentle simmer and cook over medium heat for about 10-12 minutes.
7. Towards the end of cooking, add the fish sauce to balance the saltiness and check that the sauce consistency is velvety.
8. Turn off the heat, stir in the whole Thai basil leaves to preserve their aroma, and serve immediately alongside the warm jasmine rice.