Thai Green Curry Chicken
2-3 Tablespoons of “The Adelaide Hills Green” Thai Green Curry Paste (amount to taste)
1 cup of Jasmine Rice
3 Tablespoons of Oil (vegetable or canola)
400ml Coconut Cream
200ml liquid Chicken Stock or 1 Tablespoon of Chicken Stock Powder
400gm Chicken Thigh (or protein of your choice)
Golf Ball Eggplant *
Snake Beans *
Baby Corn *
Bamboo Shoots *
* These ingredients can be substituted with fresh Button Mushrooms (quartered),
Green Beans, Snow Peas, Broccoli, Carrot, etc. (whatever you can get your hands on)
Coriander for Garnish
Salt, Sugar, and Sour to your taste (e.g. Fish Sauce, Palm Sugar, Lime Juice)
Optional Extras (to really get it happening)
Chopped fresh Chilli (if you like it hot)
Crispy Fried Shallots
Wash rice thoroughly before cooking.
Slice the chicken into medium size pieces.
Heat a deep frying pan (or wok) to a medium heat and add oil.
Add chicken and sauté for about 2 – 3 minutes.
Now add “The Adelaide Green” Thai Green Curry Paste
and stir fry for about 3 minutes until fragrant.
Stir in the coconut cream and chicken stock
and allow it to come up to a gentle simmer for about 5 minutes.
Season by adding about 1 tablespoon each of lime juice, fish sauce and palm sugar (to taste).
Stir through, taste again and adjust seasoning to your likening.
Add Baby Corn and Bamboo Shoots and cook for 1 minute.
Then add Golf Ball Eggplant, Red Capsicum, and Snake Beans.
Simmer for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max.
Ladle curry into a sperate bowl.
Garnish with coriander leaves.
If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl.
Then top your Thai Green Curry Chicken with Crispy Fried Shallots (if using)
Serve steamed Jasmine Rice separately and add to curry as desired.
Before eating, take photo and share!!!