Green chicken curry
- 1 teaspoon vegetable oil, plus 1 tablespoon more for chicken
- 3 Japanese eggplants, sliced
- 1 cup pumpkin, sliced
- 500g chicken thighs (preferably free-range), fat removed and chopped
- 3 tablespoons green curry paste
- 400ml tin coconut cream
- 2 cups salt-reduced chicken stock
- 1 cup tinned baby corn, drained
- 1 tablespoon sugar, or to taste
- juice of 1 lime
- 2 tablespoons fish sauce
- Jasmine rice to serve
Bring a large wok or non-stick frying pan to a high heat. Add oil, and swirl around so the pan is coated.
Add eggplant and pumpkin, toss around until browned, about 4-5 minutes. Remove eggplant onto a plate and set aside.
Add the extra tablespoon of oil, then add chicken and toss until browned and nearly cooked through, about 6 minutes – be sure to keep the chicken moving so it doesn’t begin to stew with the pumpkin in the pan.
Add curry paste, coconut cream, stock, corn and sugar, and bring to a simmer until chicken is cooked through. Stir through the eggplant, lime juice and fish sauce.
Serve immediately with steamed Jasmine rice.
- I love Thai curries, they are so delicious but you don’t need to eat much as the coconut cream is so rich.
- You can use chicken breast if your family is fussy about bits of fat (like my husband!). I think thighs are nicer, though, and stay softer through the cooking process, rather than drying out like breasts.
- This curry isn’t too spicy at all, but if it’s too much for your family, simply add 2 tablespoons instead of 3 of the green curry paste.
- Japanese eggplants look just like regular eggplants but they are long and thin. They also have few seeds, so they don’t have the bitterness that eggplants often have.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.