Chicken Thai Green Curry

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Step 1.

Roughly chop your shallots, lemongrass, lime zest, chillies, garlic, ginger and coriander.

Step 2.

Place all of these ingredients into your food processor with half of your fish sauce and a splash of vegetable oil, then blitz to a rough puree. You can also do this in a pestle and mortar. Set aside.

Step 3.

Chop your chicken into strips and slice your aubergine into 1cm wide half moons.

Step 4.

Heat a splash of vegetable oil in a large pan over a medium-high heat, then add your chicken. Brown off for 3-5 mins, then remove from the pan. Add your aubergine chunks, along with another splash of vegetable oil, then fry over a medium heat for 4 mins until your aubergine is totally soft.

Step 5.

Add all of your curry paste to the aubergine pan and cook out for a few minutes until it is fragrant. You might see some oil separate out from the curry paste, but don't be alarmed - this is normal. Add your coconut milk and chicken stock and stir to combine, then bring up to a boil.

Step 6.

Add your chicken and green beans to the pan, then simmer over a medium heat for 15 mins until your sauce has thickened and your chicken and vegetables are tender. Your kitchen will smell amazing at this point. Add your sugar, lime juice and remaining fish sauce, then season to taste with salt.

Step 7.

Serve your curry over rice and sprinkle with coriander leaves. Dig in.

We've used ingredients here that you should be able to find at your local shop, but for extra authenticity, sub your ginger out for galangal and add a teaspoon of shrimp paste to your curry paste.

3 Shallots
3 Stalks of Lemongrass
4 Green Finger Chillis
3 Cloves of Garlic
2cm Piece of Galangal or Ginger
Zest of ½ Lime
Handful of Coriander Leaves and Stems
1 Tsp Fish Sauce
600g Chicken Thigh Fillets
1 Aubergine
400ml Coconut Milk
200ml Chicken Stock
125g Green Beans
1 Tsp Brown Sugar
Juice of 1/2 Lime
1 Tsp Fish Sauce
Handful of Coriander Leaves
Vegetable Oil