Green chicken curry

Ingredients for 6 servings:

• 2 tbsp curry paste, green
• 2 cans of coconut milk, 400 ml each
• 4 kaffir lime leaves
• 150 g eggplant(s) (Thai) or 1 small eggplant
• 1 small zucchini, approx. 150 g
• 800 g chicken breast fillet(s)
• 2 tbsp oil (peanut oil)
• 2 tbsp fish sauce (Nam Plah)
• 2 tbsp lime juice
• 1 tsp palm sugar or brown sugar
• 1 large chili pepper(s), green
• 1 bunch of spring onions
• ½ bunch coriander, fresh
• 10 leaves of basil (Thai)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Gaeng Keow Wahn Gai – from Thailand

Heat the curry paste in a wok, stirring. Add the coconut milk and kaffir lime leaves, and bring to a boil. Then simmer uncovered over low heat for about 5 minutes. Wash the eggplants and remove the stems. Depending on their size, chop the eggplants slightly if necessary. Clean the zucchini and cut into pieces about 1 cm thick. Wash the chicken, pat dry, and cut into cubes about 2.5 cm in size. Fry in hot oil in a pan for about 3 minutes. Add to the coconut milk. Stir in the fish sauce, lime juice, sugar, eggplant, and zucchini. Cover and simmer for about 5 minutes. Halve the chili, remove the seeds, and finely chop. Clean, wash, and slice the spring onions. Chop half of the coriander. Add the chopped coriander and basil leaves to the chicken curry. Simmer uncovered for about 3 minutes. Sprinkle chili peppers, chopped spring onions, and remaining coriander leaves over the curry. Serve with fragrant or sticky rice.