Green curry with chicken

Name: Green curry with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Carrots; 2 small zucchini; 8 small Thai eggplants; 2 red onions; 2 Sticks of lemongrass; 1 (30 g) walnut-sized piece; 7-10 Tbsp Galangal or ginger; 2 Kaffir lime leaves; 2-3 stem(s) Thai Basil; 7-10 Tbsp or basil; 500 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS green curry paste; 1 tin(s) (400 g) Coconut milk; 2 TABLESPOONS Fish sauce; 2-3 TABLESPOONS Lime juice

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Carrots
2 small zucchini
8 small Thai eggplants
2 red onions
2 Sticks of lemongrass
1 (30 g) walnut-sized piece
7-10 Tbsp Galangal or ginger
2 Kaffir lime leaves
2-3 stem(s) Thai Basil
7-10 Tbsp or basil
500 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS green curry paste
1 tin(s) (400 g) Coconut milk
2 TABLESPOONS Fish sauce
2-3 TABLESPOONS Lime juice

Directions

1
Peel or clean and wash the vegetables. Cut carrots and zucchini in half lengthwise, cut into slices. Halve aubergines. Peel onions and cut into slices.
2
Cut lemongrass lengthwise, remove outer leaves. Cut the stalk in half. Peel the galangal and chop finely. Wash lime leaves. Wash basil, chop coarsely.
3
Wash the meat, dab dry and dice. Heat oil in a wok or frying pan. Fry the meat for 2-3 minutes. Season with salt and pepper.
4
Add vegetables, onions and galangal and fry for about 2 minutes. Stir in curry paste and sweat briefly. Deglaze with coconut milk, 1⁄4 l water, fish sauce and 2 tablespoons lime juice and bring to the boil.
5
Add lemon grass, lime and basil leaves and simmer for about 5 minutes. Season to taste with salt and lime juice. Serve with jasmine rice. Drink tip: chilled mango juice.