Green Thai Curry with Chicken

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the curry paste, mix the first eleven ingredients (up to and including water) with a hand blender to form a paste. If the paste is too firm, add another tablespoon of water.
For the coconut milk curry, ladle the thick top part (approx. 200 ml) into a wok and stir over medium heat for approx. 2 minutes. Do not let cook! Then add the green curry paste made and stir until the mixture has thickened a little and smells. Now add the chicken, carefully add half of the thin coconut milk and cook for about 10 minutes. If you want the dish more fluid, you have to admit more of it. Then add the eggplant, chili rings and kaffir lime leaves. Let simmer for another 5 minutes. Then season with fish sauce and brown sugar. Finally stir in the whole red chili peppers and the basil leaves. Serve hot.

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