Green Chicken Curry

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The ingredient of Green Chicken Curry

• 1 tablespoon olive oil
• 2 tablespoons green curry paste
• 800g chicken thigh fillets fat trimmed cut into 3 4 cm pieces
• 1 tablespoon lemon grass paste fresh section in supermarket in a tube
• 350g eggplant cut into 2 5 cm pieces
• 500g kipfler potatoes peeled cut in chunks
• 500ml massel chicken style liquid stock
• 2 kaffir lime leaves
• 270ml light coconut cream
• 1 bunch broccolini trimmed cut in 4cm lengths
• 3 shallots spring onions trimmed cut into 4cm lengths
• 1 cup thai basil leaves
• 1 lime cut into wedges
• steamed jasmine rice to serve

The Instruction of green chicken curry

• heat the oil in a large non stick pan with a lid add the curry paste and cook 1 minute add the chicken and lemongrass cook stirring often for 4 5 minutes or until the chicken is sealed on all sides add the eggplant and stir to coat in the spice mix
• add the potatoes stock and lime leaves bring to boil reduce heat to low simmer covered for 20 25 minutes the eggplant will breakdown and thicken the sauce
• stir in the coconut cream broccolini and shallots simmer for 2 minutes serve topped with fresh thai basil leaves and a squeeze of lime

Nutritions of Green Chicken Curry

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