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CHICKEN WITH GREEN CURRY (GAENG KIEW WAHN)
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Ingredients
4 tablespoons green curry paste
2 tablespoons cooking oil
500 grams coconut milk
400 grams chicken breast, sliced
4 pieces eggplants, crispy
20 grams small eggplants
1 tablespoon sugar
10 grams basil leaves
1 red chili, sliced
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Method
Heat the oil in a wok and fry the curry paste
for one minute. Add coconut milk and bring to a boil. Add meat, eggplant, and kaffir lime leaves.
Once the meat is cooked, add basil and chili. Serve with steamed rice.
Serves 4 |
