Thai Green Curry with Chicken and Thai Aubergine
THAI · THAILAND

Thai Green Curry with Chicken and Thai Aubergine

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A green curry that bites back: fresh green curry paste fried in cracked coconut cream until the oil splits, then chicken, pea aubergines and Thai basil. Fragrant, hot and unapologetically Thai.

Total
45 min
Heat
4/5
Serves
4

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Flavour profile

Heat
Funk
Acid
Richness
Umami
  • Herby
  • Savoury
  • Silky
  • Spicy

The real deal

Region
Central Thailand; the green curry of Bangkok and the surrounding plains.
Technique
Crack the coconut cream until the oil splits before the paste goes in, so the paste fries instead of boiling.
We kept
Fresh green curry paste, pea aubergines, Thai basil and fish sauce; no sugar-heavy, coconut-cream shortcut.

Ingredients

4 Serves

curry

  • 4 tbsp
  • 200 ml
  • 400 ml
  • 500 g · boneless, skinless, bite-sized
  • 6 · quartered
  • 12
  • 6 · torn
  • 4 cm · sliced
  • 2 · bruised

seasoning

  • 2 tbsp
  • 1 tsp

finish

  • 1 bunch
  • 2 · optional · sliced
  • 1 bunch · optional

Method

  1. Cut into bite-sized pieces. Bruise , slice and tear . Quarter and leave the small pea aubergines whole.

  2. Spoon the thick top of into a wide pan over medium heat and cook, stirring, until it bubbles, spits and the oil splits out, about 5 min. Do not walk away.

    If your coconut cream is thin, simmer the whole tin down first: the paste must fry in oil, not boil in water.

  3. Add and fry it in the split oil until it darkens a shade and smells sweet and hot, about 2 min.

    Keep it moving; green paste scorches quickly and turns bitter.

  4. Add the chicken and turn it in the paste until every piece is coated and the outside has gone opaque, about 2 min.

  5. Pour in , add the bruised aromatics and bring to a gentle simmer. Cook until the chicken is just cooked through, about 8 min.

    Never boil hard: coconut milk splits into greasy grains.

  6. Add the quartered aubergines and the pea aubergines and simmer until tender but still holding their shape, about 5 min.

  7. Season with and . Taste: it should lead with salty, then sweet, then green heat. Adjust one spoon at a time.

  8. Kill the heat, tear in , and scatter and . Serve with jasmine rice, right now.

    Thai basil goes in off the heat so it stays perfumed rather than stewed.

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