Green chicken curry with prawns

Name: Green chicken curry with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 Sticks of lemongrass; 1–2 Kaffir lime leaves (Asian shop); 50 g Galangal or ginger; 300 g raw organic shrimps (without head, with shell); 300 g Organic chicken filet; 4–6 Thai eggplants (Asian shop); 200 g Mushrooms; 2 TABLESPOONS Oil; 2 TEASPOONS green curry paste; 1 tin(s) (400 g) Coconut milk; 1/2 bunch Thai Basil (Asian Shop); 3-4 Tbsp Soy sauce; 3-4 Tbsp Fish sauce; 2-3 TABLESPOONS Lime juice

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 Sticks of lemongrass
1–2 Kaffir lime leaves (Asian shop)
50 g Galangal or ginger
300 g raw organic shrimps (without head, with shell)
300 g Organic chicken filet
4–6 Thai eggplants (Asian shop)
200 g Mushrooms
2 TABLESPOONS Oil
2 TEASPOONS green curry paste
1 tin(s) (400 g) Coconut milk
1/2 bunch Thai Basil (Asian Shop)
3-4 Tbsp Soy sauce
3-4 Tbsp Fish sauce
2-3 TABLESPOONS Lime juice

Directions

1
Onions peel, halve and in strips cut. Remove the outer leaves from the lemon grass. Cut the stem in half lengthwise and beat flat. Wash lime leaves and dab dry. Thinly slice galangal with skin, peel ginger first.
2
Peel the prawns, cut them open lengthwise at the back and remove the dark gut. Rinse shrimps and pat dry. Wash the meat, dab dry and cut into thin strips. Clean, wash and quarter the aubergines.
3
Clean mushrooms, wash briefly if necessary, cut into slices.
4
Heat the oil in a wok or frying pan with a high rim. Sauté the onions in it. Stir in curry paste. Add coconut milk and bring to the boil. Add lemongrass, lime leaves and galangal or ginger and simmer for 4-5 minutes, stirring continuously.
5
Add the shrimps, meat, aubergines and mushrooms, bring to the boil again and cook at low heat for about 10 minutes. Wash basil, shake dry, pluck off leaves and add. Season to taste with soy sauce, fish sauce and lime juice.