Green chicken curry
Chicken and aubergine simmered with green curry and coconut milk.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 300 g aubergine
- 15 g Thai basil
- 600 g chicken breast
- 15 ml sunflower oil
- 400 ml coconut milk
- 30 g green curry paste
Preparation
Cut the chicken into 3 centimetre cubes. Wash the aubergine and cut it into 2 centimetre cubes. Wash the basil and pick off the leaves.
300 g aubergine15 g Thai basil600 g chicken breast- knife
- chopping board
Heat the oil in a saucepan and fry the curry paste for 1 minute. Add half the coconut milk, stir, then add the chicken, aubergine and remaining coconut milk. Simmer for 20 to 25 minutes over a low heat, until the aubergine is tender and the chicken has maintained a core temperature of 75 degrees Celsius for 30 seconds.
15 ml sunflower oil400 ml coconut milk30 g green curry paste- saucepan
- thermometer
Remove from the heat, stir in the basil and serve immediately.
- saucepan
Allergens
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration