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Thai Green Curry with Chicken, Eggplant, and Oyster Mushrooms

Thai cuisine is renowned for its exquisite balance of flavours, and few dishes epitomise this better than Thai green curry. Bursting with fragrant aromas and vibrant colours, this dish is a delightful celebration of fresh ingredients and bold flavours. The combination of tender chicken, succulent eggplant, and earthy oyster mushrooms results in a comforting curry that is perfect for any occasion.

Ingredients

To make a delicious Thai green curry with chicken, eggplant, and oyster mushrooms, you’ll need the following ingredients:

For the Curry:

• 500g boneless, skinless chicken thighs, sliced
• 1 medium-sized aubergine (eggplant), cut into bite-sized pieces
• 200g oyster mushrooms, sliced
• 400ml coconut milk
• 2-3 tablespoons green curry paste (adjust to taste)
• 1 tablespoon vegetable oil
• 1-2 tablespoons fish sauce (to taste)
• 1 tablespoon palm sugar or brown sugar
• Fresh basil leaves (Thai basil if available)
• Juice of 1 lime
• Sliced red chillies (for garnish, optional)

For Serving:

• Jasmine rice or steamed rice
• Additional lime wedges

Instructions

1. Prepare the Ingredients: Start by preparing all your ingredients to streamline the cooking process. Slice the chicken, chop the aubergine, and slice the oyster mushrooms. Keep everything within easy reach.

2. Cook the Chicken: In a large saucepan or wok, heat the vegetable oil over medium heat. Add the chicken slices and cook for about 5 minutes until they are browned around the edges. This helps to seal in the juices and enhances the flavour of the curry.

3. Add the Curry Paste: Once the chicken is cooked, add the green curry paste. Stir well to coat the chicken in the paste, allowing it to cook for about 1-2 minutes. This step is crucial for releasing the essential oils and flavours from the curry paste.

4. Incorporate Coconut Milk: Slowly pour in the coconut milk, stirring to amalgamate it with the chicken. Bring the mixture to a gentle simmer.

5. Add the Vegetables: Add the sliced eggplant and oyster mushrooms to the pan. Stir to ensure the vegetables are well incorporated into the sauce. Allow the curry to simmer for about 10-15 minutes, or until the eggplant is tender and the chicken is thoroughly cooked.

6. Season the Curry: Once the chicken and vegetables are cooked, season the curry with fish sauce and palm sugar. Adjust the flavours by adding more fish sauce or sugar, according to your taste preferences. The balance between salty, sweet, and spicy is important in Thai cooking.

7. Finish with Freshness: Just before serving, add a handful of fresh basil leaves and the juice of a lime. This will impart a fresh aroma and a burst of acidity that elevates the dish.

8. Serve: Serve the curry hot over a bed of aromatic jasmine rice or steamed rice. Garnish with sliced red chillies for an added kick, and offer lime wedges on the side for those who like an extra zing.

Tips for the Perfect Thai Green Curry

• Fresh Ingredients: Using fresh ingredients will make a significant difference in the flavour of your curry. Try to source local or organic produce where possible.

• Adjusting Spice Levels: If you’re not accustomed to spicy food, start with a smaller amount of green curry paste and taste as you go. You can always add more later.

• Vegan Option: For a vegan version, substitute chicken with tofu or additional vegetables, and use soy sauce instead of fish sauce.

• Storage: Leftover curry can be stored in an airtight container in the fridge for up to three days; it often tastes even better the next day as the flavours continue to develop.

Thai green curry with chicken, eggplant, and oyster mushrooms is a dish that not only warms the body but also delights the senses. It’s perfect for a weeknight meal or a gathering with friends. Once you master this recipe, you may find yourself experimenting with other ingredients and flavours, a true hallmark of the diverse and delicious world of Thai cuisine. Enjoy your culinary adventure!