green chicken curry

Description:

This green chicken curry is ready faster than you can call for takeout and tastes just as good – or better – than you’d find in a Thai restaurant. It’s a spinoff of this Thai Chicken Coconut Curry, which has been in the top 5 most popular recipes on my entire website for the past 6+ months. This is just a green version rather than red.

I am a huge Thai curry fan and was craving something with Thai green curry paste, coconut milk, and veggies. This easy, one-skillet curry that’s ready in 20 minutes was absolutely perfect.

INGREDIENTS:

Chicken breast cut into pieces
1 TBS green curry paste
1 cup of egg plant cut into medium pieces
½ cup water
1 cup coconut milk
5 sweet basil leaves
1 kaffir lime leaf
½ tsp salt.
½ TBS palm or brown sugar.
5 thin slices red pepper

Method:

Fry the green curry paste in hot oil until fragrant. Do not burn.
Add the chicken and cook until almost done.
Add the coconut milk and cook for 1 minute then add the water
Add the kaffir lime leaves and egg plant and cook for 1 minute.
Add the seasoning, salt and sugar.
Add the sweet basil leaves
Remove from heat and serve in a bowl with red peppers served on top.

green chicken curry

Description:

INGREDIENTS:

Method:

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