Green Chicken Curry
Creating a curry paste is an art. It begins with pounding each ingredient with pestle and mortar, starting with the hard seeds and working through to the most delicate herb leaves, blending and balancing the different components. The citrus and tropical fruits in Tiger beer work flawlessly with our green curry as it counterbalances the chilli heat and herbal flavours.
4 people
15 minutes
15 minutes
Ingredients
- 50 g Bamboo Shoots sliced
- 480 g Chicken Breast finely sliced
- 800 ml Coconut Milk 21% fat
- 3 dstspn Fish Sauce
- 4 - Kaffir Lime Leaves torn
- 1 dstspn Palm Sugar
- 2 - SuperValu Chillies finely sliced
- 10 g SuperValu Fresh Basil torn
- 100 g SuperValu Green Beans cut 4cm
- 100 g SuperValu Peppers sliced
- 3 dstspn SuperValu Sunflower Oil
- 2 dstspn Thai Green Curry Paste
- 80 g Thai Pea Aubergines
- 200 ml Water
Method
- Warm a saucepan or a wok to a medium heat and then add the oil and green curry paste.
- Stir until you get an aroma.
- Add the coconut milk and the water and bring it to a simmer.
- Add the kaffir lime leaves and season with fish sauce and palm sugar. (This dish can be made in advance as far as this step. It will keep in the fridge for up to 3 days.)
- Add the chicken and cook for 3-4 minutes. Then add the fine bean, mixed peppers, aubergine and chillies.
- Cook for another minute or two, but don’t allow the vegetables to overcook.
Add sweet basil at the very end and serve with Thai jasmine rice.
