Thai
Chicken Thai Green Curry
40
Mins
4
Serves
720
Kcal
- •500g boneless chicken thighs (or breast), cut into bite-sized pieces
- •3-4 tablespoons Tiger Tiger Green Curry Paste
- •400ml Tiger Tiger Coconut Milk (full-fat)
- •100ml chicken stock or water
- •2 tablespoons Fish Sauce
- •1½ tablespoons palm sugar (or brown sugar)
- •1 tablespoon vegetable oil
- •1 small aubergine, cut into bite-sized chunks
- •1 red bell pepper, sliced
- •100g bamboo shoots, drained
- •4-5 kaffir lime leaves, torn
- •2 stalks lemongrass, bruised
- •1-inch piece galangal (or ginger), sliced
- •1-2 bird's eye chillies, sliced (optional)
- •Small handful fresh Thai basil leaves
- •Juice of ½ lime
- •Tiger Tiger Jasmine Rice, to serve
- •
Prep Everything: Slice the chicken, vegetables, and aromatics. Bruise the lemongrass and tear the kaffir lime leaves.
- •
Bloom the Curry Paste: Scoop the thick coconut cream from the top of the can (4-5 tbsp) into a wok. Heat until it bubbles and splits. Add the Tiger Tiger Green Curry Paste and fry for 2-3 minutes until deeply fragrant.
- •
Add the Chicken: Tip in chicken pieces and stir-fry for 3-4 minutes until sealed.
- •
Add Coconut Milk & Aromatics: Pour in the remaining Tiger Tiger Coconut Milk and chicken stock. Add bruised lemongrass, galangal, and torn kaffir lime leaves. Bring to a gentle simmer.
- •
Simmer the Chicken: Cook over medium-low heat for 8-10 minutes until chicken is tender.
- •
Add the Vegetables: Add aubergine and simmer for 4-5 minutes. Add bell pepper and bamboo shoots; cook for another 3-4 minutes.
- •
Season & Balance: Stir in Tiger Tiger Fish Sauce, palm sugar, and chillies (if using). Adjust taste — it should be salty, slightly sweet, with a spicy kick. Squeeze in lime juice.
- •
Finish & Serve: Turn off heat, stir in fresh Thai basil leaves, and ladle over steaming Tiger Tiger Jasmine Rice.