Thai Green Chicken Curry
Posted on August 16, 2016
Serves 4
Dinner
Gluten free
Lunch
Sugar free
4 chicken breasts
2 aubergines, finely sliced
1 can (400ml) coconut milk
1 tsp Thai green curry paste
2 tsp coconut oil
2 tsp olive oil
1 tsp fish sauce or salt, for seasoning
Fresh coriander for garnishing
I visited Thailand a few years ago and fell completely in love with their curries. This Thai Green Chicken Curry is an easy-to-make dinner party favourite or family meal. Coconut milk, the base of this curry, is naturally lactose free, while being a great source of vitamins and nutrients. Indulge with a taste of Thai.
Preheat the oven to 180C
Thinly slice aubergine and lay out on a baking tray.
Drizzle with olive oil and salt and leave to sweat for 20 - 30 minutes.
When you can see water particles forming on the aubergine, pat dry with roller towel.
Place aubergines in the oven and roast until cooked (about 15 minutes)
While these are in the oven, heat coconut oil in a pan and brown the chicken.
Set aside.
Now fry coconut oil in a deep pot until melted.
Add curry paste and fry for 1 minute, enjoying the aroma being released.
Pour in coconut milk and stir.
Add chicken and aubergines to the coconut milk mixture and simmer until chicken is cooked.
Add a dash of fish sauce or salt to season.
Top with chopped coriander and serve with brown rice.

Thai curry 2 small
Thai curry pan small
Thai curry 3 small
Thai curry small