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🍽️ Green Thai Curry with Chicken Strips

307 kcal · 30 min · 4 servings

Ingredients

• 100 g green baby eggplant
• 4 kaffir lime leaves
• 2 chicken breast fillets (120 g each)
• 1 red chili pepper
• 10 g galangal (Thai ginger)
• 1 stalk lemongrass
• 2 garlic cloves
• 50 g young kale
• 1 tbsp coconut oil
• 200 ml coconut milk
• 1 tbsp fish sauce
• 5 g coriander (1 handful)

Instructions

1. 1. Gently pull the small eggplants off the stems.
2. 2. Clean the eggplants and wash them thoroughly.
3. 3. Also wash the lime leaves.
4. 4. Rinse the chicken breast fillets under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the chicken meat into thin strips.
7. 7. Wash the chili pepper.
8. 8. Slice the chili into thin rings.
9. 9. Remove the seeds from the chili rings.
10. 10. Peel the galangal.
11. 11. Slice the galangal into thin rounds.
12. 12. Remove the tough outer leaves from the lemongrass.
13. 13. Cut the lemongrass into pieces about 4 centimeters long.
14. 14. Peel the garlic.
15. 15. Dice the garlic finely.
16. 16. Wash the kale.
17. 17. Strip the kale leaves from the tough stems.
18. 18. Cut the kale leaves into strips.
19. 19. Heat the coconut oil in a pot.
20. 20. Sauté the garlic and chili for 2 minutes over medium heat.
21. 21. Deglaze the mixture with coconut milk.
22. 22. Season the sauce with fish sauce.
23. 23. Add the eggplants, lime leaves, galangal, lemongrass, and kale to the pot.
24. 24. Bring the ingredients to a boil.
25. 25. Let the curry simmer for 10 minutes over low heat.
26. 26. Add the chicken strips to the pot.
27. 27. Cook the curry for another 5 minutes.
28. 28. Wash the coriander.
29. 29. Shake the coriander dry.
30. 30. Pluck the coriander leaves.
31. 31. Sprinkle the coriander leaves over the finished curry.

Nutrition per serving

• kcal: 307
• Protein: 27 g · Fett/Fat: 20 g · Carbs: 6 g