Thai Green Chicken Curry

(Serves 2)

You will need:

400ml Coconut milk (one tin)

50gm Spice'n'Easy Green Curry Paste

2 Tablespoon Cooking oil

1 desert spoonful Nam Pla (Fish Sauce) optional

1 large Chicken breast cut into small cubes

2 large slices Aubergine diced

½ Red Onion finely sliced

½ Red Pepper diced

8 Basil Leaves

Method

“Stir fry” Spice'n'Easy Green Curry Paste in a little cooking oil until it becomes fragrant. Take care not to brown the paste. Add the coconut milk and heat to simmering point to make the curry sauce. Add Nam Pla (optional) and stir until mixed in. Now add the chicken and aubergine and simmer until chicken is cooked through and tender, about 10 minutes, stir occasionally to ensure that chicken cooks evenly. Add the sliced red onion and diced pepper and allow sauce to return to simmering point. Just before serving, add the basil leaves. They can either be stirred in or left on top as a garnish.

 

Serve with steamed Jasmine rice.

 

Adjust the quantity of Green Curry paste according to how potent you like your curry sauce. If you like FIERY curry add a spoonful of chilli sauce when stir frying the curry paste.

 

 

 

 

 

 

 

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