Green thai curry with chicken recipe

  • Serves 2
  • 45 mins to prepare and 45 mins to cook
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sliced chicken
Customer recipe
Added 30 months ago

From an authentic Thai recipe book given to me by my brother from his travels in Thailand.

Boil the coconut cream over a low heat until the surface looks shiny and oil appears.

Add the curry paste and cook for 1 minute or until fragrant.

Add chicken and cook for 1 minute then add coconut milk.Bring to the boil.Add aubergine and kaffir lime leaves.

After aubergines become soft,season with palm sugar and fish sauce.Add sweet basil leaves at tye last moment and stir.Remove from heat.

Best seved with Jasmine rice.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 250ml Coconut cream
  • 2tbp Thai green curry paste
  • 375ml coconut milk
  • 200g Diced aubergines
  • 2-3 Kaffir lime leaves
  • 2tsp Palm sugar
  • 1-1 and a half tbsp Fish sauce
  • 40g Sweet basil leaves
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