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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fantastic tasting easy Green Curry. Ingredients:
500 g chicken thigh fillets, diced |
5 japanese eggplants |
3 (13 1/2 ounce) cans coconut milk |
0.5 (4 ounce) can green curry paste (maesri brand) |
100 g basil leaves |
3 red chili peppers, sliced |
1 tablespoon fresh lime leaves, finely chopped |
3 tablespoons fish sauce |
1 tablespoon sugar |
mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum |
Directions:
1. Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.
2. Add chicken and stir for a few minutes.
3. Add the remaining coconut milk and bring to the boil.
4. Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.
5. Test for flavour then add basil and chilli.
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