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Le Chaudron recipe
Curry thai vert poulet
Thai green chicken curry
⏱ 35 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken breasts, cubed
400 ml (1⅔ cups)full-fat coconut milk
3 tbspgreen curry paste
2Thai eggplantsor 1 regular eggplant
100 g (3½ oz)canned bamboo shoots
2 tbspfish sauce
1 tbsppalm sugar
1bunch of fresh Thai basil
- 600 g (21 oz) chicken breasts, cubed
- 400 ml (1⅔ cups) full-fat coconut milk
- 3 tbsp green curry paste
- 2 Thai eggplants or 1 regular eggplant
- 100 g (3½ oz) canned bamboo shoots
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 bunch of fresh Thai basil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into 3 cm (1 in) cubes and the eggplant into similar pieces.
- Heat the wok over high heat and fry the curry paste in 3 tbsp of the thick cream from the top of the coconut milk.
- When it’s fragrant and the oil separates, add the chicken and stir-fry for 3 minutes.
- Gradually stir in the rest of the coconut milk.
- Add the eggplant and bamboo shoots, bring to a simmer and cook covered over medium heat for 12 minutes.
- Season with the fish sauce and palm sugar, then taste and balance salty and sweet.
- Off the heat, scatter generously with torn Thai basil and serve right away over jasmine rice.
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