GOURMET FAST
Thai chicken curry

Thai chicken curry

Serves 4

Cooking Time Prep time 5 mins, cook 25 mins



Thai chicken
1 tbsp   vegetable oil
4   Lebanese eggplants, thickly sliced
500 ml (2 cups)   coconut cream
1 tbsp   fish sauce
1 tbsp   palm sugar or brown sugar
600 gm   skinless chicken thigh fillets, cut into 2cm strips
75 gm (½ cup)   podded peas (about 250gm unpodded)
2   baby bok choy, quartered lengthways
½ cup (loosely packed)   Thai basil leaves, plus extra to serve
To serve:   steamed jasmine rice, coriander leaves and lime wedges
Curry paste
1   small onion, coarsely chopped
2 tbsp   thinly sliced lemongrass
3 cloves   garlic
3 cm piece   ginger, peeled and coarsely chopped
4   small green chillies
2 tsp   finely chopped coriander root
2 tbsp   vegetable oil


1 For curry paste, process all ingredients in a food processor until smooth. Makes ½ cup.
2 Heat oil in a heavy-based saucepan over medium heat, add paste and cook for 3 minutes or until fragrant and starting to colour. Add eggplant and cook for 5 minutes or until starting to colour, then add coconut cream, fish sauce and sugar, to taste. Bring just to the boil, add chicken and peas, return to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked through. Add bok choy and basil and cook for 5 minutes. Season with fish sauce and sugar. Serve curry scattered with herbs, with rice and lime wedges to the side.


RECIPE Adelaide Lucas PHOTOGRAPHY Chris Chen STYLING Rodney Dunn and Geraldine Munoz


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