Fresh, fragrant and quick to prepare. This exotic vegetable-packed curry is an easy weeknight meal.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 600g chicken breast fillet
- 2-3 tbsp fish sauce
- 2 tbsp vegetable oil
- 3 aubergines
- 6 kaffir lime leaves
- 16 Thai basil leaves
- 400ml coconut milk (1 can)
- 2-3 tbsp green curry paste
- 2 large cloves of garlic, chopped
- 2 tsp of fresh ginger, finely grated
- 1 tbsp finely chopped lemongrass
- 200g sugar snap peas, halved
- 250ml of chicken or vegetable stock
- Salt
- 1 pinch of sugar
- Juice of 1/2 lime, to taste
- Steamed jasmine rice
- Roasted cashew nuts, chopped
- Fresh coriander
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Method
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1Begin by washing the chicken thoroughly, pat dry and cut into fine strips. Place in a bowl with fish sauce and mix well. Let marinate for 15 minutes.
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2Meanwhile, wash the aubergines, remove the stalks and cut into thin slices.
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3Wash the lime leaves, remove the stems and leaf veins and cut into very fine strips. Wash the Thai basil and pluck the leaves.
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4Heat the oil in the Le Creuset Signature Round Casserole over medium heat. Briefly sear the chicken on all sides, remove and set aside.
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5Lift off the coconut cream (the solid part of the coconut milk) with a spoon, and place in the casserole and heat. Add the curry paste, garlic, ginger and finely chopped lemongrass and stir-fry for 2 to 3 minutes.
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6Add the finely chopped lime leaves, aubergine slices and snap peas and pour in the remaining coconut milk and the chicken broth. Simmer for 5 minutes, and then add the chicken and continue cooking for 3-5 minutes.
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7Season the sauce again with salt, sugar and lime juice. Finally stir in the Thai basil.
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8Sprinkle the green Thai curry with chopped coriander and cashew nuts and serve with jasmine rice.
