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Friday, 5 October 2012

Simple Green Chicken Curry

After my trip I felt I had to give you all a touch of Thai. This is a dish I am sure you have all tried in some form or another . I have cooked Green Curry so many times with a variety of ingredients , but this recipe is just so quick and easy you will do it again and again.
Of course you must have the curry paste on hand and a couple of other ingredients are a staple part of Thai cooking, Fish sauce and Palm sugar. You cannot skimp or compromise on these two ingredients. Well at a pinch if you are really stuck you can use brown sugar instead, but it is sweeter than palm sugar I feel, so use less. The other essential is kaffir lime leaves, even those can be bought in a jar on the shelves if you are finding them hard to get.
The secret to the meal is Spicy Sweet and Sour or Salty. There is really no excuse for not having the makings of a great curry in your pantry. They do not have to be purchased at an Asian store either everything is readily available in Australia at the supermarket. Once you have the staples you can make many curries, and this one is made in no time!! Just know your paste ! If using a bought paste they vary greatly in heat so maybe use caution initially if you are not sure.

1/2 tablespoon vegetable oil
1 large can coconut cream
2 tablespoon green curry paste
200 gram sliced chicken breast
2 teaspoons palm sugar
1 tablespoon fish sauce
250 grams small white and red eggplant  or a little less with the tiny pea eggplant as well ( if you can't get these do not use normal eggplant it is too strong ) substitute, kumera or pumpkin chopped into small pieces and some snow peas, or broccoli pieces.
2 kaffir lime leaves torn into small pieces
Extra fresh chilli finely sliced optional

Heat the oil in a large pot or wok. Add the paste and stir until fragrant a minute or two.
Add 1 cup of coconut cream and bring to a simmer. When the oil appears at the edges or surface is shiny, add the chicken and when coloured add the rest of the can of coconut cream, which will be milky or thinner in appearance.
Bring to a boil and add the vegetables of choice with the lime leaves. When the vegetables are cooked add the palm sugar and fish sauce. Garnish with the fresh chilli. Serve with steamed jasmine rice.

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