Here is a very simple Thai dish you can make at home. If you are trying to impress, by all means add in fresh lemongrass and Kaffir lime leaves too, but these are crazily expensive for a weekday dinner so I left them out of the video.
A few tips:
- Use full fat coconut milk rather than light coconut milk. To make it ‘light’, more water has been added and less coconut! If you really wanted to cut the calories/fat, you could just thin it down yourself with water or stock.
- Simmer coconut milk very gently or it will split.
- Not all curry pastes are created equal: the best brands I have found are May Ploy and Thai Taste. I once bought a supermarket-own jar and it was awful!
1 large shallot
1/2 an aubergine
3 cloves of garlic
small handful of coriander
rind of 1/2 a lime
1 tsp oil
2 – 3 tbsp of Thai green curry paste
1 can of coconut milk (full fat)
400g chicken breast, sliced
a handful of green beans
2 tsp fish sauce
1 tsp sugar (optional but recommended)
Thai fragrant rice (to serve)
- slice up the shallot, aubergine, garlic, chicken breast and grate the lime
- chop up the coriander stalks and reserve the leaves for adding just before serving
- add the oil to a wok, turn on the heat (medium heat)
- throw in the shallot slices and stir until they begin to become translucent
- add the sliced aubergine, garlic, lime and chopped coriander stalks and stirfry for a few minutes
- spoon in the thai curry paste and stir into the vegetables
- turn the heat right down and add in the coconut milk and 1tsp of fish sauce
- throw in the sliced chicken breast and simmer gently for 20 – 30 minutes, until the aubergine is soft and – most importantly – the chicken breast is cooked
- around 5-10 minutes before serving, add in the green beans
- at this point, check the seasoning – add in more fish sauce if more saltiness is required and add the sugar to sweeten the dish
- serve with the fragrant rice with coriander sprinkled on top
Macros (per serving and including 50g of rice)
512 calories | 32g protein | 18g fat | 56g carbs