Thai Green Curry Chicken
Indulge in a flavorful Thai Green Curry Chicken with tender Thai eggplants, served simmered in coconut milk. Perfect for curry lovers!
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Cooking tools:
- Pot
- Stove
- Spoon
Ingredients
- 400 g chicken thigh fillet (cut into bitesized pieces)
- 200 ml water
- 250 ml Asian Family Coconut Milk
- 5 tbsp Mae Ploy Green Curry Paste
- 4 kaffir lime leaves
- 5 Thai eggplants (quartered)
- 1 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- 2 bird's eye chillies (sliced, for garnish)
- Thai basil (for garnish)
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