Thai green curry

Preparation

1. Clean the chicken fillet, and cut it into bite-sized chunks. Clean the princess beans, and cut them into pieces of approx. 3cm. Cut the (small) eggplant into slices, then cut the slices into four parts each.
2. Heat a small amount of oil in a pan, add the green curry paste (ready-made), then add the chicken. Quickly fry the chicken in the curry paste until the outside is brown.
3. Add the coconut milk, and stir. Add the princess beans, and leave to simmer for 15 minutes.
4. Add the egg plant parts, and leave to simmer for another 5 minutes (or until the curry sauce has the consistency you like).
Serving suggestion
Serve with basmati rice and/or naan bread, and a dollop of natural yoghurt.
Tip!
Bring variety to the recipe by adding different vegetables e.g. broccoli, sugar snaps, bell pepper.
5. Rating: 3.31/5 (26 votes)
   Rating 3.31/5
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