Thai Green Curry

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g chicken thigh fillets, diced
• 5 japanese eggplants
• 3 (13 1/2 ounce) cans coconut milk
• 0.5 (4 ounce) can green curry paste (maesri brand)
• 100 g basil leaves
• 3 red chili peppers, sliced
• 1 tablespoon fresh lime leaves, finely chopped
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum

Recipe

• 1 place 1/2 tin of coconut milk into saucepan and add green curry paste. stir well until the paste is cooked.
• 2 add chicken and stir for a few minutes.
• 3 add the remaining coconut milk and bring to the boil.
• 4 add vegies, then add fish sauce, sugar and lime leaves. bring to the boil until cooked.
• 5 test for flavour then add basil and chilli.