Gaeng Gai (Thai Green Chicken Curry)
Preparation time: 40 mins
Serves 4.
Very Spicy
Ingredients:
Serves 4.
Very Spicy
- 4 Chicken Fillets
- Green Curry Paste
- 10 Thai White Aubergines
- Bunch of Lemon Leaves
- Bunch of Thai Sweet Basil Leaves
- 3 Tins of Coconut Milk
- Fish Sauce
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Frying Curry
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Ready Curry
- Fry 2 tablespoons of curry paste in sesame oil over medium heat until you have to cough.
- Add sliced chicken fillets and fry until they are golden brown.
- Add coconut milk, lemon leaves, aubergines and boil gently for about 30 minutes.
Optionally add about 0.5 litres of boiling water to turn the curry into a spicy soup. - For the last 5-10 minutes add the sweet basil leaves.
- Add fish sauce to taste, generally at least one ladle.
This curry is best served with boiled jasmin rice. It is quite spicy and does not require
any other condiments.
The curry can be kept safely for the next day.