At the end of my holiday I started to crave some asian food again, specifically Thai food. Coming home to rain, cold and lots of darkness, one needs to comfort their soul. For me that translated into a Thai Green Curry.
So I treated myself and the BF to a one dish meal. The BF was a little disappointed that I did not give him more variety, but that did not stop him from eating twice 😉
Thai Green Curry Chicken- Gaeng Kiaw Wan Gai
1 table spoon of green curry paste, I buy mine at the Thai Shop in Amsterdam
1 package of Aroy D Coconut milk, 250 ml
4 chicken thigh filets, cut into thin strips
6 Thai aubergines, cut into smaller pieces
Thai sweet basil (Horapa leaf) – 2 stalks
In a wok, add some sunflower oil and add the green curry paste.
When you start smelling the fragrances, add some of the coconut cream of the package to the green curry paste.
Mix together and then put in the chicken and stir until cooked halfway through.
Drizzle some of the fish sauce and then add the aubergines and cook for another 3 minutes.
Now you can add the rest of the coconut milk and let it simmer on medium heat until the chicken and aubergines have thoroughly cooked.
Season with sugar and fish sauce to taste and then shred some of the Thai basil leaves.
Serve with a hot bowl of rice.
Go and spoil your soul too..A-roi!