Thai Green Curry with Chicken and Eggplant

Thai Green Curry with Chicken and Eggplant : A homemade green curry paste, creamy coconut milk and tender eggplant. A dish fragrant with lemongrass and Thai basil.

• 4 servings
• Preparation 20 min
• Cooking 25 min
• Total 45 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : thai green curry

• 2 lemongrass stalks
• 3 green chili peppers
• 2 cloves of garlic
• 20 g fresh ginger
• 1 shallot
• 1 tsp ground coriander
• 1 sprig of fresh cilantro
• 600 g cubed chicken breasts
• 400 ml coconut milk
• 200 ml chicken broth
• 2 medium eggplants
• 2 tbsp fish sauce
• 10 leafs of Thai basil

Preparation : thai green curry

1. Put the lemongrass, chili peppers, garlic, ginger, shallot, ground coriander and fresh cilantro in the bowl, then blend into a paste. 20 secspeed 8
2. Scrape down the sides, then stir-fry the paste. 3 min100°Cspeed 1
3. Add the coconut milk, broth and fish sauce, then bring to a simmer. 5 min100°Cspeed 1reverse
4. Add the chicken and diced eggplant, then simmer. 15 min95°Cspeed 1reverse
5. Sprinkle with Thai basil and serve with jasmine rice.

Storage: 3 days in the refrigerator. It is even better the next day.

You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.