This is a fragrant and creamy recipe that will impress friends and family. very simple to cook, it takes about 30 minutes.
250g chestnut mushroom, halves.
2-3 Lime leaves.
1 stalk of lemongrass. This type of herb is used in Caribbean and many Asian cooking according to “Wikipedia”. slightly crush to let out the sheer aroma. Fresh lemon grass are now very easy to find and if not a teaspoon of powdered lemongrass is equivalent to 1 stalk.
Green curry paste. I cheated, this store-bought paste is a real time saver. Step by step make your own paste
We need one medium size of aubergine cut into chunks.
We would need about 400ml coconut milk. coconuts are said to be highly nutritious and rich in fibre. It is also lactose free, excellent substitute by those with lactose intolerance.
Green beans to balance everything.
Start by browning the chicken thigh on both sides then set aside.
Cook the coconut milk on medium heat, and when it starts to bubble
add the paste, stir well. after a few minutes, time to add in the lemongrass stalk and lime leaves. wait for another 3 minutes to let out the true smell of South-East Asia. Hmm wonderful!
Now we add in the chicken, aubergine chunks and mushrooms. coat it with the sauce, and bubble for 10 minutes until the vegetables are cooked but not soggy. add in fish sauce 2-3 tbsp. to taste. (which I totally forgot to add above too)
And when everything is nicely cooked add the beans and turn the heat off! Keeping the crunchy texture for the beans.
Plate up nicely, I know you are more skilled than me! Scatter some coriander leaves and sprinkle with roughly chopped peanuts ( optional ).