Main courses

Thai sliced chicken

20 August 2017

This recipe is a memory, but above all, it’s exotic enough to bring holidays back on your table…


For four guests

  • 4 chicken breasts
  • 1 large piece of ginger
  • 4 garlic cloves
  • 3 sticks of lemongrass
  • 8 Thai eggplants
  • 800ml (31/2 cups) of coconut milk
  • 3 tbsp of tomato concentrate
  • 1 tsp of green curry paste
  • 2 tsp of brown sugar
  • 1 lime
  • 1 tbsp of nuoc-mâm
  • 8 sprigs of Thai basil
  • olive oil

Cut the chicken breasts into small pieces. Finely mince the garlic and the ginger and cut the lemongrass sticks into thin rings. Briefly stir-fry everything in a pan or a in wok with a little bit of olive oil.

Add the coconut milk with a tsp of green curry paste (or more if you like it spicy), and the tomato concentrate. Mix with the sugar and the nuoc-mâm sauce. Then add the Thai eggplants cut in small pieces and the lime juice.
Simmer over low heat for about 45 minutes, stirring occasionally. If it gets to dry, add a little bit of water.

Just before serving, add the Thai basil leaves and mix.

Serve with Thai rice.


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