Green Thai Curry with Chicken Breast Fillet

Ingredients

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

Instructions

1. 1.

   Pick the mini eggplants from the stems, clean and wash them. Also wash the lime leaves. Rinse the chicken breast fillets, pat dry and cut them into strips.

2. 2.

   Wash the chili, cut it into thin rings and remove the seeds. Peel the galangal and slice it thinly. Remove the outer leaves from the lemongrass and cut them into pieces approx. 4 cm long. Peel and finely dice the garlic. Wash the kale, pluck the leaves from the ribs and cut them into strips.

3. 3.

   Heat coconut oil in a pot. Fry the garlic and chili in it for 2 minutes over medium heat. Pour in the coconut milk and season with fish sauce. Add the mini eggplants, lime leaves, galangal, lemongrass and kale, bring to a boil and simmer for 10 minutes over low heat.

4. 4.

   Add the chicken strips to the pot and cook for another 5 minutes. Meanwhile, wash, shake dry, pluck the leaves from the coriander and sprinkle the curry with it.