Chef Andy Oliver has collaborated with Singha Beer to devise a selection of recipes. A modernised version of a Thai classic, the chef’s Thai green curry recipe with chicken, pea aubergines and Thai basil takes just 10 minutes to prepare and 20 minutes to cook.
“This classic Thai curry is bursting with flavour, perfect for an evening dish. Serve as part of a shared Thai meal with jasmine rice.”
Ingredients
Serves two-four
- Green curry paste, 150g, ideally homemade
- Thick fresh coconut cream, 450ml
- Light chicken stock, 300ml
- Coconut oil, a drizzle (optional)
- Chicken thighs, 350g, skinned, boned and cut into bite sized chunks
- Palm sugar, 1 Tbsp
- Fish sauce, 3 Tbsp
- Kaffir lime leaves, 5-6 (fresh or frozen), torn
- Thai pea aubergines, 2 Tbsp
- Thai apples or round aubergines, 3, each sliced into 6 pieces
- Long red or green chillies, 2-3, sliced at an angle
- Thai basil leaves, a large handful, picked
Method
- First, add half of the coconut cream to a pan and place on a medium high heat. If using coconut oil, you can add a splash of coconut oil now, too.
- Allow the cream to boil rigorously until it starts to become shiny and oily. When it does, add the curry paste and stir in to ‘fry out’ in the oily cream for 4 minutes on a medium heat.
- When the paste smells less raw and becomes more fragrant and oil is starting to show on the surface, add the sliced chicken.
- Continue to fry for 4-5 more minutes, stirring the mix regularly.
- Next add the palm sugar, pea aubergines, the fish sauce and the kaffir lime leaves.
- Continue to cook for 1-2 more minutes before adding the apple aubergines, the chicken stock and most (but not all) of the remaining coconut cream.
- Allow the curry to simmer gently for a few minutes before adding the sliced green chillies and the remaining coconut cream.
- Stir through and simmer for an extra minute before tasting to check the seasoning – it should be rich, fragrant, slightly spicy with a touch of sweetness from the coconut cream and saltiness from the fish sauce.
- Finish by stirring through the Thai basil leaves and serving.
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Thai Green Curry
A modernised version of a Thai classic, the chef’s Thai green curry recipe with chicken, pea aubergines and Thai basil.
Ingredients
- 150 g Green curry paste ideally homemade
- 450 ml Thick fresh coconut cream
- 300 ml Light chicken stock
- Coconut oil a drizzle (optional)
- 350 g Chicken thighs skinned, boned and cut into bite sized chunks
- 1 tbsp Palm sugar
- 3 tbsp Fish sauce
- 6 Kaffir lime leaves (fresh or frozen), torn
- 2 tbsp Thai pea aubergines
- 3 Thai apples or round aubergines each sliced into 6 pieces
- 3 Long red or green chillies sliced at an angle
- Thai basil leaves a large handful, picked
Instructions
- First, add half of the coconut cream to a pan and place on a medium high heat. If using coconut oil, you can add a splash of coconut oil now, too.
- Allow the cream to boil rigorously until it starts to become shiny and oily. When it does, add the curry paste and stir in to ‘fry out’ in the oily cream for 4 minutes on a medium heat.
- When the paste smells less raw and becomes more fragrant and oil is starting to show on the surface, add the sliced chicken.
- Continue to fry for 4-5 more minutes, stirring the mix regularly.
- Next add the palm sugar, pea aubergines, the fish sauce and the kaffir lime leaves.
- Continue to cook for 1-2 more minutes before adding the apple aubergines, the chicken stock and most (but not all) of the remaining coconut cream.
- Allow the curry to simmer gently for a few minutes before adding the sliced green chillies and the remaining coconut cream.
- Stir through and simmer for an extra minute before tasting to check the seasoning – it should be rich, fragrant, slightly spicy with a touch of sweetness from the coconut cream and saltiness from the fish sauce.
- Finish by stirring through the Thai basil leaves and serving.