Green Chicken Curry

Fragrant and spicy



30 minutes

Ingredients   Servings: 2 people

Green curry paste70g
Coconut milk400ml
Chicken breast200g
Aubergine½ pieces
Cherry tomatoes5 pieces
Baby corn50g
 Fish sauce1 tbsp
Fresh basil1 bunch


1. Stir-fry the curry paste

Heat 1 tbsp. vegetable oil in a sauce pan.
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.

3. Add the coconut milk

Add 400ml of coconut milk. 
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.

6. Plate your dish

Garnish with basil.
Serve hot with steamed white rice.