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Ingredients
Ingredients
200 g chicken breast or tofu, sliced
olive oil for cooking
1 shallot or small red onion, finely chopped
1 small eggplant, chopped (optional)
500 ml vegetable or chicken stock (simply add more if you want a soup)
200 g peas in the pods
200 g broccolini (also called bimi) or baby corn
For the curry
1-2 tsp green curry paste (depending on how spicy you want it to be)
2 - 3 stalks lemongrass
ginger the size of 2 thumbs, peeled
6 - 7 kafir lime leaves (you can get these in most Asian grocery stores)
4 - 5 stalks basil
1 tbsp fish sauce
250 ml coconut milk
For serving
rice, cooked
+/- some fresh basil
Method
Method
If you are cooking with tofu, first wrap it whole in paper towels and add weight on top to drain the excess moisture, leave it like that for at least 30 minutes before cutting it in slices or cubing. This will help it become golden during cooking.
To prepare the sauce, first cut off the bottoms (the bulb like part) of lemongrass for the sauce and set aside the tops for later. Blend all of the sauce ingredients in a blender.
Heat the oil in a deep pan. Transfer onion to the pan and cook until it starts turning brown.
Then add in the chicken or tofu and eggplant if you are using it too, cook on medium heat. Once the chicken or tofu is golden and ready, set it all aside.
Mix in the sauce and the stock in a pot and let it all simmer with lemongrass tops or stems on a low to medium heat for 10 - 20 minutes. Then, pour the liquid in an another pot or a bowl through a strainer to get rid of all of the hard bits. Once strained, pour the liquid part back in the pot.
Then add the chicken or tofu with aubergine and onions to the pot, mix and add in the broccolini and the peas. Cook for 2 - 3 minutes more.
Serve with rice and top with fresh basil leaves.
Time: 20 - 30 min
Servings: 3 - 4
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