Chicken Thai Green Curry

The weekend is almost here and if you are struggling to find an idea for an intimate dinner for two, why not try this delicious Chicken Thai Green Curry recipe courtesy of Mya restaurant in Edinburgh?

Chicken Thai Green Curry

Ingredients

Serves: 2

  • 2 skinless chicken breast fillets, about 125g each
  • 2 tbsp Thai green curry paste
  • 1-2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced
  • 125g baby aubergines, halved
  • 250ml boiling water
  • 100g baby courgettes, stalks trimmed
  • 2 large tender fresh basil sprigs, coarsely shredded
  • 2 large tender fresh coriander sprigs, coarsely shredded

Cooking time: 20 mins

Method

Spice the chicken: Put the chicken in a dish and add the curry paste. Turn the chicken breasts over several times to coat them with the paste.

Brown the chicken: Heat 2 tbsp oil in a large, fairly deep frying pan (a skillet – a deep frying pan with a lid – is ideal) over a medium-high heat. Add the chicken and lightly brown the pieces for 1 minute on each side, then remove and set aside.

Brown the vegetables: Add the remaining oil if necessary, then add the onions, garlic, pepper and aubergines to the pan. Cook, stirring, for 1 minute. Return the chicken pieces to the pan, shuffling them in among the vegetables, and scrape in any juices and curry paste from the dish.

Simmer the curry: Season and pour in the boiling water. Heat until simmering, then reduce the heat so that the liquid bubbles steadily, and cover closely with a lid or foil. Simmer for 10 minutes.

Cook the courgettes: Add the courgettes to the pan, re-cover and cook for a further 5 minutes. Taste for seasoning, remove from the heat and stir in the basil and coriander. Serve immediately.

Situated in Leith, Edinburgh, Mya is an award winning restaurant that prides itself on being the first restaurant in Scotland to bring together the exciting flavours of two countries, Thailand and North India, under one roof. Mya serves meals including an extensive range of both Thai and Indian dishes from ‘old favourites’ to modern dishes – all of which are presented in a creative and stylish manner.

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Author: newsdesk

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