Thai-style Green Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken legs
- 2 Tbsps Oil
- 2 Tbsps green Curry paste
- 7 ozs Eggplant
- 1 stalk Lemongrass
- 2 shallots
- 2 cloves garlic cloves
- 4 Kaffir lime leaves
- 1 tsp freshly grated ginger (freshly grated)
- 1 Tbsp brown sugar
- Fish sauce
- 1.333 cups Coconut milk
- 1 ⅔ cups Chicken broth
- salt
- Garnish
- Thai basil (and cilantro/coriander leaves)
Preparation steps
1.
Skin, wash, bone and dice the chicken legs.
2.
Slice the lemongrass very thinly.
3.
Peel and thinly slice the shallots and garlic.
4.
Wash and drain the eggplants.
5.
Heat the oil in a wok and saute the chicken for 1-2 minutes, until golden brown. Add the curry paste, then mix in the lemongrass, shallots, garlic, kaffir lime leaves, ginger and sugar. Saute briefly, then stir in the coconut milk and chicken broth. Add the eggplants and simmer gently for about 15 minutes. Add fish sauce and salt to taste and serve sprinkled with herbs.
