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Thai Green Curry 02

A thai recipe for Thai Green Curry 02, made with Chicken Breast Or Thigh Cut In Bite Size, Coconut Milk, Chicken Stock, Palm Sugar, and Fish Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 350 g
• 1 1/4 cup
• 1/2 cup
• 2 tsp
• 3 tbsp

Method (preview)

1. 1

   Bring coconut milk (use the thick cream off the top) to a boil in a pan.

2. 2

   Cook over medium heat, stirring often for 3 to 5 minutes.

3. 3

   Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

4. 4

   Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute then add cut eggplant, the remaining coconut milk and chicken stock.

5. 5

   Cook over medium heat until the chicken is cooked and eggplant is tender.

6. 6

   Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.