Chicken and coconut curry

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How to make Chicken and coconut curry

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 2 x 270ml cans Ayam coconut cream
  • 2-3 tablespoons Thai green curry paste*
  • 3 (200g) small Japanese or Lebanese eggplant, cut into 1cm rounds
  • 750g chicken thigh fillets, cut into 2cm-wide strips
  • 4 kaffir lime leaves, torn
  • 1 carrot, halved lengthways, sliced diagonally
  • 230g can sliced bamboo shoots, drained, rinsed
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons grated palm sugar or brown sugar
  • 1/4 cup Thai basil leaves
  • 1 long red chilli, sliced diagonally
  • Steamed jasmine rice, to serve

Method

  • Step 1 Pour 1/3 cup coconut cream into a wok and stir over medium heat until separated and oily looking. Add curry paste and stir for 2-3 minutes or until fragrant. Add eggplant and cook for 1 minute. Add chicken, lime leaves, carrot, bamboo shoots, fish sauce, sugar, remaining coconut cream and 3/4 cup water and bring to a simmer.
  • Step 2 Reduce heat to low-medium and simmer gently for 10 minutes or until chicken and vegetables are tender. Serve curry scattered with basil and chilli, on top of steamed jasmine rice.

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