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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Smells and tastes heavenly! Ingredients:
2 boneless skinless chicken breasts, cut into 1-inch pieces |
1 can coconut milk |
1/2 cup cubed cooked potato |
1 cup cubed japanese eggplants or 1 cup regular eggplant |
1 cup cut zucchini |
2 tablespoons green curry paste, to taste |
1 cup chopped fresh basil |
3 tablespoons fish sauce |
Directions:
1. Steam or boil a large potato; peel and cut into cubes.
2. Cut chicken breasts, eggplant, and zucchini into bite-sized pieces.
3. Over low heat, heat the oil in a frying pan.
4. Stir in the green curry paste and let sauté for 3 minutes.
5. Add chicken and fish sauce and turn over a couple of times to coat well.
6. Add the coconut milk and stir until well mixed.
7. Let it all gently simmer for 20 minutes.
8. Add the eggplant, zucchini, potato, and basil and cook for another five minutes.
9. Remove from heat and serve over rice; serves 2.
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