Ingredients
Protein
1kg (2.2lb) Chicken Thigh, Boneless & Skinless, Sliced
Salt & Pepper
Curry Base
2 Tbsp (30ml) Neutral Oil
3 Tbsp (60g) Thai Green Curry Paste (Maesri Recommended)
3 Garlic Cloves, Minced
10g (0.3oz) Fresh Ginger, Finely Grated
1 Tbsp (15g) Lemongrass Paste
Curry Sauce
400ml (1 can) Coconut Milk
375ml (1½ cups) Chicken Stock
2 Tbsp (30ml) Fish Sauce
1 tsp (5g) White Sugar
4 Kaffir Lime Leaves, Torn (Optional but Recommended)
Vegetables
1 Small Eggplant, Cut into 2–3cm Chunks
250g (8.8oz) Snow Peas, Trimmed
Rice
300g (10.5oz) Jasmine Rice
550ml Cold Water
Salt to Taste
Garnish & Finish
Lime Wedges
Fresh Coriander or Thai Basil
Crispy Fried Shallots (Optional)
Fresh Chilli, Thinly Sliced (Optional)
Method
1
Rinse the jasmine rice under cold water until it runs clear. Add to a saucepan with the water and salt. Bring to a boil, cover with a tight-fitting lid, reduce to low heat and cook for 12 minutes. Remove from the heat and rest, covered, until ready to portion.
2
Season the chicken lightly with salt and pepper. Heat a large pot over medium heat, then add the neutral oil. Add the curry paste, garlic, ginger and lemongrass paste and cook for 1–2 minutes until fragrant and the oils begin to release.
3
Pour in the coconut milk and chicken stock, stirring until smooth. Add the fish sauce, sugar and kaffir lime leaves. Bring to a gentle simmer and cook for 3–4 minutes to allow the flavours to develop.
4
Add the chicken and eggplant and simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the eggplant is tender and has absorbed the sauce.
5
Add the snow peas and cook for a further 1–2 minutes until just tender but still bright. Taste and adjust seasoning if needed.
6
Divide the rice evenly between five containers, then spoon the curry over the top, ensuring each has a good balance of sauce, chicken and vegetables. Allow to cool completely before sealing and storing.
7
Finish with lime wedges, fresh herbs and optional garnishes when serving.
Storage & Reheating
Store in the fridge for up to 4 days.
Microwave until hot, stirring halfway through.
