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Thai Green Chicken Curry with Basil

Thai Green Chicken Curry with Basil

Thai Green Chicken Curry with Basil recipe, brought to you by MiNDFOOD.

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.

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