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Chicken Thai Green Curry

  • 4 skinless chicken breast fillets, about 125g each
  • 4 tbsp Thai green curry paste
  • 2-3 tbsp olive oil
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 250g baby aubergines, halved
  • 500ml boiling water
  • 200g baby courgettes, stalks trimmed
  • 4 large tender fresh basil sprigs, coarsely shredded
  • 4 large tender fresh coriander sprigs, coarsely shredded
  • Spice the chicken: Put the chicken in a dish and add the curry paste. Turn the chicken breasts over several times to coat them with the paste.
  • Brown the chicken: Heat 2 tbsp oil in a large, fairly deep frying pan (a skillet – a deep frying pan with a lid – is ideal) over a medium-high heat. Add the chicken and lightly brown the pieces for 1 minute on each side, then remove and set aside.
  • Brown the vegetables: Add the remaining oil if necessary, then add the onions, garlic, pepper and aubergines to the pan. Cook, stirring, for 1 minute. Return the chicken pieces to the pan, shuffling them in among the vegetables, and scrape in any juices and curry paste from the dish.
  • Simmer the curry: Season and pour in the boiling water. Heat until simmering, then reduce the heat so that the liquid bubbles steadily, and cover closely with a lid or foil. Simmer for 10 minutes.
  • Cook the courgettes: Add the courgettes to the pan, re-cover and cook for a further 5 minutes. Taste for seasoning, remove from the heat and stir in the basil and coriander. Serve immediately.