To celebrate Songkran, we’ve got this recipe from Andy Oliver, the chef behind the critically acclaimed East London restaurant Som Saa, one of the best Thai restaurants in the capital, who has worked with Singha to bring a taste of Thailand to your table. This classic Thai curry is bursting with flavour, perfect for an evening dish. Serve as part of a shared Thai meal with jasmine rice.
Serves: 2-4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
INGREDIENTS
- 150g of green curry paste, ideally homemade
- 450ml of thick fresh coconut cream
- 300ml of light chicken stock
- A little coconut oil – optional extra
- 350g of skinless boneless chicken thighs, cut into bite sized chunks
- 1 tablespoon of palm sugar
- 3 tablespoons of fish sauce
- 5-6 fresh or frozen makrut lime Leaves, torn
- 2 tablespoons Thai pea aubergines
- 3 Thai apples or round aubergines, each sliced into 6 pieces
- 2-3 long red or green chillies, sliced at an angle
- 1 large handful of picked Thai basil leaves
METHOD
- First add half the coconut cream to a pan and place on a medium high heat. If using coconut oil, you can add a splash of coconut oil now too
- Allow the cream to boil rigorously until it starts to become shiny and oily. When it does, add the curry paste and stir in to ‘fry out’ in the oily cream for 4 minutes on a medium heat
- When the paste smells less raw and becomes more fragrant and oil is starting to show on the surface, add the sliced chicken
- Continue to fry for 4-5 more minutes, stirring the mix regularly
- Next add the palm sugar, pea aubergines, the fish sauce and the makrut lime leaves
- Continue to cook for 1-2 more minutes before adding the apple aubergines, the chicken stock and most (but not all) of the remaining coconut cream
- Allow the curry to simmer gently for a few minutes before adding the sliced green chillies and the remaining coconut cream
- Stir through and simmer for an extra minute before tasting to check the seasoning – it should be rich, fragrant, slightly spicy with a touch of sweetness from the coconut cream and saltiness from the fish sauce
- Finish by stirring through the Thai basil leaves and serving
