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Green Curry with Chicken

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Ingredients Method

Ingredients
  

  • 50 grams chicken sliced
  • 1-2 tablespoons green curry paste
  • 1 Thai eggplant cut in 6
  • 5 pea eggplants
  • 1-2 kaffir lime leaves
  • 8 sweet basil leaves
  • 1/4 red spur chili sliced or julienned (reserve 1/2 for garnish)
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 1-2 tablespoons cooking oil
  • 1/2 tablespoon palm sugar
  • 1 tablespoon fish sauce

Method
 

  1. Add oil to wok and 1-2 tablespoons of green curry paste, stir vigorously until fragrant.
  2. Add coconut cream and and stir until oil rises to the top.
  3. Add chicken and fry for about 2 minutes, until chicken turns white.
  4. Add coconut milk, eggplants, palm sugar and fish sauce and simmer until eggplants cook.
  5. Then add sweet basil and kaffir leaves, some of the red chili’s and cook for 10 seconds.
  6. Serve with rice, if you desire.