Thai green curry with chicken

Utensilios

• Wok or wide, heavy saucepan (at least 26 cm)
• Wooden spoon
• Sharp knife and board
• Instant-read thermometer

Antes de empezar

1. Open the can without shaking it and spoon the thick cream from the top into a bowl; keep the thin milk separately.
2. Slice the chicken thighs into 1 cm-thick bite-size pieces.
3. Quarter the aubergines and keep them in salted water so they do not brown.
4. Tear the lime leaves, slice the chillies and pick the basil leaves.

Elaboración

1. 1

   Crack the coconut cream

   400 ml full-fat coconut milk1 cda. neutral oil

   Put the thick coconut cream in the wok over medium-high heat and let it bubble for 4–6 minutes, stirring often. If it has not split after 6 minutes, add the oil.

   Está listo cuando The cream thickens, then breaks: clear oil pools on the surface and small white curds form underneath.

   Consejo This is what makes a Thai curry taste cooked and rich rather than milky. Do not skip it.

   Iniciar temporizador de 5 min
2. 2

   Fry the paste

   60 g green curry paste

   Add the curry paste and fry it in the split cream over medium heat for 2–3 minutes, stirring constantly and scraping the bottom.

   Está listo cuando The paste darkens slightly, green-tinted oil rises around it, and your kitchen smells strongly of lemongrass and galangal; it no longer smells raw and sharp.

   Consejo If the paste starts to stick and brown, add a spoon of the thin coconut milk and keep stirring.

   Iniciar temporizador de 3 min
3. 3

   Coat the chicken

   500 g boneless, skinless chicken thighs

   Add the chicken and stir for 2 minutes over medium heat until coated in the paste.

   Está listo cuando The outside of every piece has turned opaque and is coated green.

   Iniciar temporizador de 2 min
4. 4

   Add the liquid

   400 ml full-fat coconut milk200 ml unsalted chicken stock6 hojas makrut lime leaves

   Pour in the thin coconut milk and the stock, add the lime leaves and bring to a gentle simmer over medium heat.

   Está listo cuando Small bubbles break around the edge and a thin layer of green oil floats on top.

   Consejo Keep it at a gentle simmer from now on. A hard boil makes the chicken tough.
5. 5

   Simmer with the aubergine

   200 g Thai round aubergines

   Drain the aubergines, add them and simmer over medium-low heat for 8–10 minutes, stirring once or twice.

   Está listo cuando A knife slides easily into the aubergine and the sauce has thickened slightly.

   Iniciar temporizador de 10 min
6. 6

   Check the chicken

   500 g boneless, skinless chicken thighs

   Cut open the thickest piece of chicken or check it with the thermometer. Simmer 2 minutes more if it is not done.

   Está listo cuando The centre is white with clear juices and reads 74 °C.
7. 7

   Season

   1 ½ cda. fish sauce12 g palm sugar

   Stir in the fish sauce and palm sugar, then taste. Adjust with a little more fish sauce for salt or sugar for roundness.

   Está listo cuando The curry tastes hot, salty and creamy first, with only a hint of sweetness in the background.

   Consejo Store-bought pastes vary a lot in salt. Add half the fish sauce first if your paste is a salty brand.
8. 8

   Finish with basil

   2 long red chillies1 manojo Thai basil (horapha)

   Take the wok off the heat, stir in the chillies and Thai basil and let it stand for 30 seconds.

   Está listo cuando The basil has just wilted and turned glossy, and the curry smells of anise and pepper.

   Consejo Basil added over heat turns black and loses its aroma within a minute.

Errores habituales

Variantes