Green chicken and prawn curry
easy
45 mins
45 mins
Ingredients
- 2 Onions
- 50 g Galangal
- 4–5 Thai eggplants (mini eggplants, approx. 30 g each)
- 200 g Campignons
- 2 Sticks of lemongrass
- 1–2 Lime leaves
- 2 TABLESPOONS Oil
- 2 TEASPOONS green curry paste
- 300 g Shrimps (without head, in shell)
- 300 g Chicken filet
- 1/2 potty Thai Basil
- 200 ml Vegetable broth
- 400 g Coconut milk
- 1-2 TEASPOONS Cornstarch
- 3-4 Tbsp Soy sauce
- 3-4 Tbsp Fish sauce
- 2-3 TABLESPOONS Lime or lemon juice
Directions
- 1
Peel and chop the onions. Peel and slice the galangal. Wash aubergines, dab dry, cut off the stem, cut aubergines into quarters. Clean and clean the mushrooms and cut them into slices. Remove the outer leaves from the lemon grass. Wash lemon grass and tap several times with the back of a knife. Wash the lime leaves, dab dry. Heat the oil in a pot. Steam onion strips, lemon grass, lime leaves and galangal for 4-5 minutes, turning them over. Stir in curry paste and continue steaming for 2-3 minutes
- 2
In the meantime, wash the prawns and dab them dry. Wash the meat, pat dry and cut into thin strips. Wash basil, shake dry, remove coarse stalks
- 3
Deglaze onion mixture with broth and coconut milk, bring to the boil. Add shrimps, mushrooms, eggplants and chicken meat to the stock, simmer for 2-3 minutes. Mix starch with a little water, thicken simmering stock with it. Stir the basil into the curry and let it simmer for about 10 minutes on the switched off hotplate. Finally, season with soy sauce, fish sauce and lime juice. Rice tastes good with it
Nutrition Facts
380 kcal
11 g
23 g
33 g
More Delicious Recipes
