 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 whole(s) onion diced |
2 teaspoon(s) chicken stock powder |
2 chicken breasts diced |
2 egg plants skin removed,diced |
3 zucchinis diced |
1/2 butternut pumpkin diced |
1 jar(s) thai red curry paste 195g |
2 can(s) lite coconut cream |
2 tablespoon(s) fish sauce |
1 teaspoon(s) salt |
Directions:
1. • Fry onion, chicken and stock powder until cooked, set aside
2. • Fry eggplant, zucchini, and pumpkin, until cooked, set aside
3. • Fry paste in some oil for 1 min, add chicken and vegetables back to pan
4. • Add coconut cream, cook until vegetables are tender
5. • Add fish sauce and salt
6. • (Note: if the sauce is too thin, strain and cook down in separate pan then add back to chicken and vegetables).
|
|