Thai green curry with chicken

Name: Thai green curry with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots; 8 green mini eggplants (approx. 35 g each); 2 red onions; 2 small zucchini; 1 stick of lemongrass; 1 hazelnut-sized piece of ginger; 300 g Basmati Rice; 7-10 Tbsp Salt; 2 Chicken filets (à approx. 175 g); 2 TABLESPOONS Olive oil; 2-3 TEASPOONS green curry paste; 2 Kaffir lime leaves; 1 small bunch Thai basil; 1 can(s) (400 ml) Coconut milk; 250 ml Vegetable broth; 2-3 TABLESPOONS Fish sauce

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots
8 green mini eggplants (approx. 35 g each)
2 red onions
2 small zucchini
1 stick of lemongrass
1 hazelnut-sized piece of ginger
300 g Basmati Rice
7-10 Tbsp Salt
2 Chicken filets (à approx. 175 g)
2 TABLESPOONS Olive oil
2-3 TEASPOONS green curry paste
2 Kaffir lime leaves
1 small bunch Thai basil
1 can(s) (400 ml) Coconut milk
250 ml Vegetable broth
2-3 TABLESPOONS Fish sauce

Directions

1
Peel, wash, halve or cut the carrots into thirds and slice lengthwise. Clean, wash and halve the aubergines. Peel onions and cut into slices. Zucchini clean, wash, halve lengthwise and cut into slices.
2
Remove the outer leaves from the lemongrass, and tap the stalk with the back of a knife. Peel and finely chop the ginger. Prepare rice in boiling salted water according to instructions on the packet. Wash the meat, dab dry and cut into strips.
3
Heat the oil in a frying pan. Fry the meat for 2-3 minutes, turning it over and taking it out. Add the prepared vegetables to the hot frying fat and fry for about 2 minutes, turning. Add curry paste, lemon grass, ginger and lime leaves and fry for 1-2 minutes.
4
Wash the basil and dab dry. Deglaze with coconut milk and broth. Add the meat, 2 tablespoons of fish sauce and 4-5 stalks of basil, let it boil up briefly, cover and let it simmer for about 10 minutes on the switched off hotplate.
5
Remove lemon grass, lime leaves and basil stems from the brew if necessary. Pluck the remaining basil leaves from the stems, chop them coarsely and stir them into the curry. Drain the rice and let it drain. Season curry with fish sauce and a little salt and serve.
6
Add rice.