Name: Green Chicken Curry – Blue Elephant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup Fresh coriander leaves; 3 tbsp Vegetable oil; 1 tbsp Blue elephant green curry paste; Pinch freshly ground coriander seeds; 1 Pinch freshly ground cumin seeds; 370 ml Coconut milk; 1 Boned and skinned chicken breast, sliced into bite-size pieces; 2 Green aubergines (eggplants), quartered sprig pea aubergines (eggplants); 1 tbsp Sugar; 1 tbsp Fish sauce; 2 Kaffir lime leaves, torn in half; 6 Thai basil leaves; ½ Fresh red chilli, thinly sliced; 2 tsp Cream of coconut milk; Fresh Thai basil for sprinkling

Yields1 Serving

Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

1 cup Fresh coriander leaves

3 tbsp Vegetable oil

1 tbsp Blue elephant green curry paste

Pinch freshly ground coriander seeds

1 Pinch freshly ground cumin seeds

370 ml Coconut milk

1 Boned and skinned chicken breast, sliced into bite-size pieces

2 Green aubergines (eggplants), quartered sprig pea aubergines (eggplants)

1 tbsp Sugar

1 tbsp Fish sauce

2 Kaffir lime leaves, torn in half

6 Thai basil leaves

½ Fresh red chilli, thinly sliced

For the Garnish

2 tsp Cream of coconut milk

Fresh Thai basil for sprinkling

In a mortar, pound the fresh coriander leaves.
Heat the oil in a wok or saucepan until very hot.
Add the pounded coriander leaves and fry for 1 minute.
Add the curry paste, coriander, and cumin, and stir-fry for about 2 minutes until an aroma develops.
Lower the heat and add the coconut milk a little at a time. Allow it to simmer for about 2 minutes,
then add the chicken and cook until cooked through.
Add the green aubergines (eggplants) and pea aubergines (eggplants), sugar, fish sauce, kaffir lime, basil leaves, and chilli. Simmer for 5 minutes.

Transfer the curry to a clay pot or tureen, float the cream of coconut milk on top and sprinkle with the Thai basil.

VEGETARIAN GREEN CURRY
To make a vegetarian version of this recipe, substitute the chicken with 50g tofu. 25g small broccoli florets and 4 pieces baby corn, cut in 4 lengthways. Use light soya sauce instead of fish sauce and prepare
the dish as above.

Buy ingredients for this recipe

Name	Categories	Price	Buy
Isvaari Unsweetened Coconut Cream (22% - 24% Fat) 400g	Beverages and Tea, Coconut Milk & Coconut Cream, Gourmet Food, Offers, Upto 30% Off, Upto 50% Off	Original price was: ₹210.00.Current price is: ₹200.00.	Isvaari Unsweetened Coconut Cream (22% - 24% Fat) 400g quantity Add to cart
Blue Elephant Thai Fish Sauce	Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off	Price range: ₹288.00 through ₹701.00	Blue Elephant Thai Fish Sauce quantity Add to cart This product has multiple variants. The options may be chosen on the product page Original price was: ₹320.00.Current price is: ₹288.00. Original price was: ₹825.00.Current price is: ₹701.00. Out of stock
Blue Elephant Thai Hot Red Chilli Sauce, 190ml	Cooking Sauces, Gourmet Food, Offers, Sauces and Pastes, Upto 30% Off, Upto 50% Off	Original price was: ₹255.00.Current price is: ₹242.00.	Blue Elephant Thai Hot Red Chilli Sauce, 190ml quantity Add to cart
Blue Elephant Thai Green Curry Paste	Curry Paste, Gourmet Food, Offers, Organic & Gluten Free, Sauces and Pastes	Price range: ₹242.00 through ₹400.00	Blue Elephant Thai Green Curry Paste quantity Add to cart This product has multiple variants. The options may be chosen on the product page Original price was: ₹1,725.00.Current price is: ₹400.00. Out of stock Original price was: ₹255.00.Current price is: ₹242.00.