Green Curry

Indulge in the vibrant flavors of Thai green curry, featuring tender chicken simmered in creamy coconut milk with eggplant and fragrant basil. Perfect for a cozy weeknight dinner that transports you to a tropical paradise.

• 2 tablespoons vegetable oil
• 400 grams chicken breast
• 1 cup coconut milk
• 2 tablespoons green curry paste
• 1 cup eggplant
• 1 cup basil leaves
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar

Method

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the green curry paste and stir-fry for 1-2 minutes until fragrant.

3. 3

   Add the chicken pieces and cook for about 5 minutes until they are no longer pink.

4. 4

   Pour in the coconut milk, then bring to a gentle simmer.

5. 5

   Add the eggplant, fish sauce, and palm sugar. Simmer for another 10 minutes until the eggplant is tender.

6. 6

   Stir in the basil leaves just before serving, allowing them to wilt.

7. 7

   Serve hot with steamed jasmine rice.