Green Curry Recipe
Semi Sweet, Fragrant, Creamy, mildly spice green curry soup with eggplant and chicken, served with a cup of Jasmine rice.
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Ingredients
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Soup Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large pot, heat the coconut milk over medium heat. Stir in the green curry paste and cook for about 2 minutes until fragrant.
- 2
Add Chicken and Vegetables
Add the diced chicken breast and cook until it starts to brown, about 5 minutes. Then, add the diced eggplant and stir to combine.
- 3
Simmer the Soup
Pour in the vegetable broth, fish sauce, and sugar. Bring to a boil, then reduce heat and let it simmer for 15 minutes, or until the chicken is cooked through and the eggplant is tender.
- 4
Finish the Soup
Stir in lime juice, fresh basil, and cilantro just before serving.
