Thai Green Curry

Name: Thai 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

10 ingredients

5 steps

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.