Thai Green Curry
by Tavolino
Ein aromatisches und cremiges Thai Green Curry, das schnell mit gekaufter Currypaste zubereitet oder mit selbstgemachter Paste verfeinert werden kann. Es kombiniert zartes Hähnchen mit Auberginen und Zuckerschoten in einer duftenden Kokosmilchsauce.
Ingredients
- Green curry paste 4 tablespoons
- Full-fat coconut milk 800 ml
- Chicken broth 240 ml
- Chicken thighs, boneless, skinless 500 g
- Asian (Japanese) eggplant 300 g
- Snow peas 150 g
- Sugar 2 teaspoons
- Fish sauce 2 tablespoons
- Kaffir lime leaves 4 leaves
- Thai basil leaves 1/2 cup packed
- Lime juice 1 tablespoon
- Garlic, minced (optional, for jar paste) 2 cloves
- Ginger, grated (optional, for jar paste) 1 inch piece
- Lemongrass paste (optional, for jar paste) 1 tablespoon
Preparation
- 1
Cut 500 g boneless, skinless chicken thighs into bite-sized pieces.
- 2
Slice 300 g Asian eggplant into rounds and trim the ends of 150 g snow peas.
- 3
If using jarred paste, mince 2 garlic cloves, grate 1 inch ginger, and measure 1 tablespoon lemongrass paste.
- 4
Heat a pot over medium heat and sauté 4 tablespoons green curry paste (plus optional aromatics) for 1 minute until fragrant.
- 5
Stir in 400 ml of the coconut milk and cook for 2 minutes to let the flavors meld.
- 6
Add the chicken pieces to the pot and cook for 5 minutes until no longer pink.
- 7
Pour in the remaining 400 ml coconut milk and 240 ml chicken broth, then bring to a simmer.
- 8
Add the sliced eggplant and 4 kaffir lime leaves. Simmer for 10 minutes until the eggplant is tender.
- 9
Stir in the snow peas and cook for 2 minutes until bright green and crisp-tender.
- 10
Season with 2 teaspoons sugar and 2 tablespoons fish sauce.
- 11
Stir in 1/2 cup packed Thai basil leaves and 1 tablespoon lime juice, then remove from heat.