Meat
Thai Green Chicken Curry
Aromatic, spicy curry with coconut milk, chicken and Thai basil.
Gluten-free
Ingredients
- 500 g chicken breast, in strips
- 400 ml coconut milk
- 3 tablespoons green curry paste
- 1 Thai eggplant or zucchini, diced
- 100 g peas or green beans
- 2 kaffir lime leaves
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- A handful of Thai basil leaves
- 1 red chili, sliced
- 1 tablespoon vegetable oil
Step-by-step
Using a different robot? Switch it here:
- Put the green curry paste in the mixing bowl with the oil and sauté 3 min/120°C/speed 1.
- Add half the coconut milk and cook 4 min/100°C/speed 1 until fragrant.
- Add the chicken and sauté 5 min/100°C/reverse/spoon speed.
- Add the rest of the coconut milk, the eggplant, peas, lime leaves, fish sauce and sugar.
- Cook 15 min/100°C/reverse/spoon speed with the steaming basket on the lid to prevent splatters.
- Adjust the salt, add the Thai basil and chili, and mix 30 sec/reverse/spoon speed.
- Serve hot with jasmine rice.
Tips
- Add the basil at the end to preserve its aroma.
- Adjust the heat with more or less curry paste.
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