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chicken thai green curry with aubergine

Prawn

Chicken Thai green curry with aubergine

A delicious chicken and aubergine Thai green curry - either make the paste in a food processor or a pestle and mortar to combine.

Ingredients:

  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • ½ tsp peppercorns
  • 2 tbsp fresh root ginger, grated
  • 3–4 tbsp sliced lemongrass
  • 1 tsp shrimp paste
  • 1 bunch coriander roots, chopped
  • 10 garlic cloves, chopped
  • 1 lime, zest and juice only
  • 1 tbsp salt
  • 4 shallots, sliced
  • 10 green thai chillies, chopped
  • for the thai green curry
  • 2 tbsp vegetable oil
  • 200ml/7fl oz chicken stock
  • 400ml/14fl oz coconut milk
  • 4 tbsp palm sugar
  • 6 tbsp thai fish sauce
  • 4 lime leaves
  • 2 skinless chicken breasts, finely sliced
  • 1 thai finger aubergine or regular one, cut into small pieces
  • 1 x 225g tin bamboo shoots, drained
  • 1 bunch fresh thai basil, plus extra for serving
  • 1 bunch fresh coriander, plus extra for serving
  • 1 green chilli, sliced
  • crisp fried shallots, to garnish
  • 1–2 limes, in wedges, to squeeze
  • steamed jasmine rice

Directions:

  1. For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)
  2. To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.
  3. Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).
  4. Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges.

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