VIDEORECIPE Thai Chicken Eggplant Green Curry
Try this easy authentic recipe, to make a quick meal anytime you're hungry.
number of servings
- 35 g green curry paste
- 1 tablespoon coconut oil vegetable oil
- 400 ml coconut milk
- 1 tablespoon shrimp paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 350 g chicken breast
- 250 g eggplant
Chop up the eggplant and thinly slice the chicken breasts. Fry curry paste in oil, add half of the coconut milk, and bring to a boil. Then add fish sauce and sugar.
Add the chicken and stir fry until covered in the curry sauce. Then add the remaining coconut milk, and let simmer for 10 minutes.
Add the eggplant. Cook till soft. Garnish with coriander, fresh lime juice, and serve with rice. Enjoy!