Green Chicken Curry

Ingredients for 4 servings:

• 2 tbsp curry paste, green
• 2 tbsp rapeseed oil
• 500 ml coconut milk
• 5 kaffir lime leaves
• 2 tsp brown cane sugar
• 4 tbsp fish sauce (more or less to taste)
• 4 eggplant(s) , (Thai eggplant(s))
• 2 chili peppers (red Thai chilies)
• 20 leaves of basil (Thai basil)
• 500 g chicken breast fillet(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Gaeng Khiew Wan Gai, classic Thai curry with chicken

Cut the meat into thin strips. Slice the chilies lengthwise. Quarter the Thai eggplants. Heat the oil in a saucepan over medium heat. Add the curry paste and stir gently. After 20 seconds, add a little coconut milk and mix the paste with the milk. Increase the heat to high, add the meat, and mix with the coconut milk and curry paste. Fry briefly; it doesn’t need to be cooked through. Then add the rest of the coconut milk and the lime leaves and cook briefly. Season generously with cane sugar and fish sauce. After a short time, add the Thai eggplants and cook for 2 minutes. Then add the chilies. Stir in the Thai basil before serving. Serve with basmati rice.