Green Chicken Curry
Fragrant and spicy
Ingredients Servings: 2 people
| Green curry paste | 70g |
| Coconut milk | 400ml |
| Chicken breast | 200g |
| Aubergine | ½ pieces |
| Cherry tomatoes | 5 pieces |
| Baby corn | 50g |
| Fish sauce | 1 tbsp |
| Fresh basil | 1 bunch |
Method
1. Stir-fry the curry paste
Heat 1 tbsp. vegetable oil in a sauce pan.
Add green curry paste.
Add green curry paste.
Stir-fry then add 1 tbsp coconut milk.
2. Cook the chicken
Add diced chicken breast.
Stir-fry to coat the meat with the paste.
Stir-fry to coat the meat with the paste.
3. Add the coconut milk
Add 400ml of coconut milk.
Bring to the boil.
Bring to the boil.
4. Add the vegetables
Add diced aubergine, baby corn, and cherry tomatoes.
5. Add the seasoning
Add 1 tbsp fish sauce and 1 tbsp sugar.
Simmer until cooked through.
Simmer until cooked through.
6. Plate your dish
Garnish with basil.
Serve hot with steamed white rice.
Serve hot with steamed white rice.