Thai Green Chicken Curry Kit

Description

Green curry paste fried in coconut cream until fragrant, then simmered with chicken and vegetables in coconut milk.

30 min · Serves 4 · Easy

What’s in the kit

• 1 × Mae Ploy Green Curry Paste
• 2 × Chaokoh Coconut Milk
• 2 × Tilda Pure Basmati Rice

The Family size has twice as much of everything, so it feeds twice as many.

You’ll also need

• 500 g chicken thighs, sliced
• 1 small aubergine or a handful of Thai eggplants, cut into chunks
• 1 tbsp fish sauce and 1 tsp sugar
• 4 kaffir lime leaves (optional)
• A handful of Thai basil

Method

1. Spoon the thick cream from the top of the coconut milk into a wok and heat until it bubbles and the oil starts to separate.
2. Add the curry paste and fry for 2 minutes until fragrant.
3. Add the chicken and stir to coat, then pour in the rest of the coconut milk and half a tin of water.
4. Add the aubergine and lime leaves. Simmer for 10–12 minutes until the chicken is cooked.
5. Season with fish sauce and sugar, stir in the basil and serve with rice.

Cook’s tip: Mae Ploy paste is properly hot. Start with 2 tablespoons and add more once you have tasted it.

Photo: Acabashi, CC BY-SA 4.0, via Wikimedia Commons.