Browse 1 recipe collected around coconut milk.
◷ 54 mineasy
Tender chicken and aubergine in a fragrant, moderately hot coconut sauce, finished with Thai basil and served with jasmine rice. Frying the green curry paste in reduced coconut cream gives the sauce its aromatic depth.
Oct 5Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 34 minutes. Allow 54 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh meat, raw Thai round aubergines or ordinary aubergine, full-fat coconut milk, ready-made Thai green curry paste, makrut lime leaves. Equipment: Wide 3-litre saucepan or sauté pan, approximately 24–26 cm across, 2-litre saucepan with a tight-fitting lid, Two hob rings, Digital food thermometer, Scales and measuring jug, Separate chopping boards for raw chicken and vegetables, Knife, sieve and heatproof spoon.
Kitchen tip: The timeline allows a twelve-minute chicken simmer before checking. Continue cooking if the temperature or aubergine tenderness requires it; doneness takes priority over the clock.