Known to the Thais as gaeng kiew wan gai, green curry chicken is a Thai staple that combines the aromatic brilliance of green curry with creamy, coconut milk. Fresh kaffir lime leaves and Thai sweet basil leaves lift the dish with a vibrant, zesty edge. Here, the chefs over at Banyan Tree Macau share their finely tuned recipe for this Thai favourite. 



Source:http://www.buro247.sg/lifestyle/food-and-drink/saturdaysessions-tom-yum-goong.html


Here's what you need

250g green curry paste 

350g chicken thigh, cut into bite-sized pieces 

200ml coconut milk 

25g Thai sweet basil leaves 

80g eggplant, cut into small pieces 

120ml chicken stock

15g palm sugar 

45ml fish sauce 

20g red chilies, sliced diagonally 

5g Kaffir lime leaves 


How to make it: 

1. Pour 100ml of coconut milk into a pan and bring to a boil before letting it simmer over medium heat for 3 to 5 minutes. Add green curry paste. Continue to cook and stir until the mixture becomes dry and fragrant. 

2. Add chicken and stir for 1 to 2 minutes. Add fish sauce and sugar. Keep stirring for another minute before adding in eggplant, remaining coconut milk, and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender. 

3. Add kaffir lime leaves, red chili and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning. Transfer to a serving bowl. 


To view more recipes from our #SaturdaySessions series, click here.