Green Curry with Chicken
6 skinless chicken
400 ml coconut milk
2 cloves of garlic, crushed
2 tbsp Thai fish sauce
2 tbsp Thai green curry paste
12 small eggplant
3 green chilli, finely chopped
3 sheets of lime, chopped
4 tbsp fresh coriander
Cut the chicken into small pieces. Pour coconut milk into a large pan and bring to a boil. Add a slice of chicken, garlic and fish sauce, bring to a boil again. Reduce heat and simmer for about 30 minutes. Remove the chicken from the pan and set aside.
Add green curry paste, eggplant, chili and lime sheets to the pan and cook for 5 minutes. Return the chicken to the pan and bring to a boil. Season with salt and pepper and add coriander. Serve with boiled rice.
In this curry use "pea" eggplant, as they are called Thais. They can be replaced with ordinary chopped eggplant.
6 skinless chicken
400 ml coconut milk
2 cloves of garlic, crushed
2 tbsp Thai fish sauce
2 tbsp Thai green curry paste
12 small eggplant
3 green chilli, finely chopped
3 sheets of lime, chopped
4 tbsp fresh coriander
Cut the chicken into small pieces. Pour coconut milk into a large pan and bring to a boil. Add a slice of chicken, garlic and fish sauce, bring to a boil again. Reduce heat and simmer for about 30 minutes. Remove the chicken from the pan and set aside.
Add green curry paste, eggplant, chili and lime sheets to the pan and cook for 5 minutes. Return the chicken to the pan and bring to a boil. Season with salt and pepper and add coriander. Serve with boiled rice.
In this curry use "pea" eggplant, as they are called Thais. They can be replaced with ordinary chopped eggplant.
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