Green Curry With Chicken and Eggplant |
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Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 4 |
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An authentic Thai dish. A light and fragrant curry enjoyed by many fans of Thai cuisine. Ingredients:
1/2 lb chicken, sliced |
6 tablespoons green curry paste |
14 ounces coconut milk |
1/4 cup fish sauce |
3 tablespoons sugar |
1/2 cup sliced eggplant |
1/8 cup bamboo shoot |
6 kaffir lime leaves |
1/4 cup basil leaves |
red chili pepper (to garnish) |
Directions:
1. Combine chicken with sauce ingredients and bring to a boil. Continue to simmer until chicken is done (approx. 8 minutes).
2. Add eggplant, bamboo shoots and lime leaves. Cook until eggplant is tender (approx. 3 minutes). Garnish with basil leaves and chili pepper before serving. Serve with rice.
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