Green Thai Curry
10 ingredients
6 steps
Ingredients
- Curry paste 70 gr.
- Coconut milk or cream 330 ml.
- Chicken filet 250 gr.
- Egg plant 70 gr.
- Cherry tomatoes 70 gr.
- Dried lemon leaves 2 pieces
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 big red pepper
- fresh basil for topping 5 gr.
Directions
-
1Stir fry curry paste in oil on medium fire.
-
2Add coconut milk (or cream mixed with 180 ml. water) and let boil for 1 min.
-
3Add chicken, egg plant and cherry tomatoes.
-
4Add lemon leaves, fish sauce and sugar right after wards.
-
5Simmer curry until chicken done.
-
6Serve with basil and red pepper.
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