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Green chicken curry with Thai eggplant

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Ingredients for 4 servings:

  • 300 g chicken breast
  • 5 Thai eggplant(s)
  • 300 g sugar snap peas
  • 150 g baby corn, small
  • 5 mushrooms, brown
  • some oil
  • 2 tbsp curry paste, green
  • 400 ml vegetable stock
  • 500 ml coconut milk
  • n. B. Salt
  • e.g. soy sauce or fish sauce
  • some Thai basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the chicken breast and vegetables. Trim everything if necessary and cut into bite-sized pieces. Heat the oil in a pan or wok and fry the curry paste. Deglaze with the vegetable stock and reduce the heat slightly, then add 400 ml of coconut milk. Now add the meat and vegetables and simmer over low heat for about 20 minutes, until the vegetables are tender. Season with salt and soy sauce or fish sauce, and add the Thai basil just before serving. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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