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400g chicken thighs, skinned, deboned and cut into chunks
3-4 tbsp School of Wok’s Thai green curry paste recipe
4 Thai aubergines
4 baby corns, halved lengthwise
1 tin of coconut water
4 kaffir lime leaves (tear off stem)
small handful of Thai basil
1 fresh red chilli, sliced
4 tbsp fish sauce
2 tsp palm sugar
oil for frying
Prepare your curry ingredients; chop the chicken, pick the Thai basil leaves and kaffir lime leaves, slice the red chilli.
Slice the Thai aubergines in half, then place them in a small bowl and lightly baste in 1 tsp of oil. Set a dry frying pan up over a low heat, and place the aubergines in, skin side up, to gently pan fry for approximately 5 minutes.
Add 1 tsp of oil into a saucepan over low heat. Add the freshly made green curry paste and stir until fragrant. Then increase heat to medium and add in the chicken pieces, coating each completely with curry paste whilst cooking and browning. Next add coconut water, stirring continuously for 10 minutes or so until the chicken is fully cooked and sauce is simmering.
Turn heat up to high and bring to the boil, then reduce heat to medium, add the pan fried Thai aubergines and sliced baby corn and simmer stirring occasionally whilst the flavours combine, sauce thickens slightly and vegetables cook for a further 10 minutes or so.
Season to taste with fish sauce and palm sugar, stirring to combine before tasting and adjusting the seasoning. Add kaffir lime leaves and Thai basil to finish, cook for a further 5 minutes to let their flavours infuse, then pour into individual serving dishes, garnish with sliced red chillies and serve.