Green Curry Recipe
chicken breast, thai eggplant, makrut lime and basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Cut the chicken breast into bite-sized pieces. Slice the Thai eggplant into quarters. Tear the makrut lime leaves into smaller pieces to release more flavor.
- 2
- 3
Add the Curry Paste
Stir in the green curry paste and cook for another 2 minutes, allowing the flavors to meld with the chicken.
- 4
Incorporate Coconut Milk
Pour in the coconut milk and stir well. Bring to a gentle simmer.
- 5
Add Vegetables and Seasonings
Add the Thai eggplant and makrut lime leaves to the pan. Season with fish sauce and sugar. Simmer for about 10 minutes, or until the eggplant is tender.
- 6
Finish with Basil
Remove the pan from heat and stir in the fresh basil leaves. Let it sit for a couple of minutes to allow the basil to wilt.
- 7
Serve
Serve the green curry hot with steamed rice or noodles.
