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Green Chicken Curry
15 - 30 min
Ingredients
Preparation
- Heat 1 tbsp. vegetable oil in a sauce pan until very hot.
- Add green curry paste.
- Stir-fry then add 1 tbsp coconut milk.
- Add diced chicken breast.
- Stir-fry to coat the meat with the paste.
- Add 400ml of coconut milk and 100ml water.
- Bring to the boil.
- Add diced aubergine, baby corn, and cherry tomatoes.
- Add 1 tbsp fish sauce and 1 tbsp sugar.
- Simmer until cooked through.
- Garnish with basil.
Serve hot with steamed white rice.
