Thai-Style Green Curry
The richness of coconut milk and the heat of green chili make it addictive.
Ingredients
- Chicken breast200g
- Japanese eggplant1
- Red bell pepper1/2
- Green curry paste30g
- Coconut milk400ml
- Fish sauce1 tbsp
- Sugar2 tsp
- Basil1 sprig
Directions
- In a pot, cook 100ml of the coconut milk with the paste until the oil separates.
- Add the thinly sliced chicken, stir-fry, then pour in the rest of the coconut milk.
- Add the eggplant and bell pepper and simmer for 10 minutes.
- Season with fish sauce and sugar, then top with basil.