An aromatic, creamy, and slightly spicy curry – perfect for your Thai Food menu. With ready-made green curry paste, this dish is quick and authentic.
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Ingredients (for 2–3 servings)
- 50 g Green Curry Paste
- 400 ml Coconut Milk
- 250 g Chicken (cut into pieces)
- 1 Handful Thai Eggplants or small round eggplants
- 1–2 Kaffir Lime Leaves
- 1 Red Chili (sliced)
- 1 Handful Green Pea Eggplants (optional)
- 1–2 tsp Fish Sauce
- 1 tsp Palm Sugar or Sugar
- Fresh Thai Basil
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Preparation
1. Heat Coconut Milk
Heat about half of the coconut milk in a pan or wok until some oil separates.
2. Sauté Curry Paste
Add the green curry paste and roast over medium heat until fragrant.
3. Add Chicken
Add the chicken and fry briefly until lightly cooked.
4. Remaining Coconut Milk & Vegetables
Add the remaining coconut milk, eggplants, and kaffir lime leaves and simmer for about 10 minutes.
5. Season
Season with fish sauce and sugar. Then fold in chili and Thai basil.
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Serving
Serve hot with jasmine rice.
The curry should be creamy, slightly sweet, salty, and pleasantly spicy.