Green Curry Chicken

Name: Green Curry Chicken
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp green curry paste; 2 cans (800 ml) coconut milk; 600 g chicken thighs, sliced; 150 g Thai eggplant or zucchini, chunked; 2 tbsp fish sauce; 1 tbsp palm sugar; handful Thai basil; 2 kaffir lime leaves, torn

Coconut, basil, and heat in 25 minutes.

Total: 25 min
Active: 20 min
Serves: 4
Cuisine: thai

Servings4

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Ingredients

Steps

Fry the curry paste in the thick cream from the top of the coconut milk for 3 minutes until the oil splits and smells strong.
Add the chicken and coat it in the paste for 2 minutes.
Pour in the rest of the coconut milk with the lime leaves and simmer 8 minutes.
Add the eggplant, fish sauce, and sugar and cook 5 minutes more until tender.
Kill the heat, stir in the basil, and serve with jasmine rice.