cooking 101 kitchen adventures

Going Thai: Green Curry Chicken

Thursday, April 24, 2014tee

Because we love Thai and because I found the time and the will to cook. And because I wanted to try something new and finish the sauce packs I hoarded at Bangkok. Because of that, Thai food, it is!

A personal favorite of J, Green Curry Chicken is a dish with a zing. 

  • 1 can coconut milk (220 ml)
  • 1 pack green curry paste
  • 300 grams chicken fillet, sliced (or any meat)
  • bunch of sweet basil leaves
  • 1 pc medium-sized eggplant, cubed
  • red long pepper, sliced
1. On a medium-heat saucepan, add the coconut milk. When it comes to a boil, add the green curry paste.
2. Add the meat in until it is cooked. Add in the eggplant slices, pepper and sweet basil leaves.
3. Season if desired.
4. Serve hot with rice.

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