Chicken green curry

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$10.80

SERVINGS: 4

PREP TIME: 10 mins
COOK TIME: 20 mins

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Chicken green curry – a Thai favourite! A warm and comforting dish that’s simple to prepare too. Thanks Mekhala for this wonderful recipe!

Ingredients

  • 500g The Meat Club chicken breast (cut into 1 inch pieces)
  • 200gm/7oz Thai eggplant (halved) or any sort of eggplant (cut into 1 inch pieces)
  • 1 tblsp cooking oil
  • 1.5 cup coconut milk
  • 1/2 cup water
  • 1/2 jar Mekhala Organic Green Curry Paste
  • Soy or fish sauce (optional)
  • Thai basil/ kaffir leaves (optional)

Preparation

  1. Heat oil in a heavy based pot. Add chicken and eggplants.

  2. Add green curry paste and coconut milk and water. Bring to a boil, lower heat and simmer for 5-7 minutes or until chicken is cooked. If too dry, add more water.

  3.  Add eggplants and simmer another 2-3 minutes till eggplant is soft.

  4. Season with fish or soy sauce to taste.

  5. Top with kaffir or basil leaves and serve immediately.