Thai Green Chicken Curry with Basil
Thai Green Chicken Curry with Basil
Basil, a staple in Indian, Italian and Thai cooking, has long been considered the ‘king of herbs’. In the warmer months basil is in abundance and at its best.
Serves 4
2 tsp vegetable oil
4 eschallots, finely sliced
400g can coconut milk
¼ cup green curry paste
1kg chicken thigh fillets, cut into 3cm cubes
6 kaffir lime leaves, finely shredded
227g can sliced water chestnuts, drained
1 cup Thai pea eggplants (optional), if available
150g snow peas, trimmed
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp grated palm sugar or brown sugar
1 cup Thai basil leaves
Steamed jasmine rice, to serve
1 Heat a wok over a high heat. When hot add oil and swirl around wok. Add eschallots and stir fry for 1 minute or until soft. Add 1/3 of coconut milk and curry paste, and stir fry for 1 minute.
2 Add chicken thigh, remaining coconut milk and 1/3 cup water. Bring to the boil. Reduce heat and simmer for 8 minutes or until chicken is cooked through. Add kaffir lime leaves, water chestnuts and eggplants. Stir until well combined. Simmer for 3 minutes. Add snow peas, fish sauce, lime juice, palm sugar and half the basil leaves. Cook for 1-2 minutes or until snow peas are just tender.
3 Spoon rice into bowls. Top with curry and remaining basil leaves.