John Myers
Ingredients for 4 servings:
- 1 kg chicken breast or turkey breast, (diced)
- 4 tbsp oil (no olive or nut oil!)
- 1 ½ tbsp green curry paste (available in Asian shops)
- 1 can coconut milk (can = 400ml)
- 300 ml water
- 1 eggplant(s), peeled, in small pieces
- 1 pinch(s) lemongrass, ground
- 3 fresh mint leaves, cut into small pieces
- Cashew nuts, optional
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
This recipe originates from southern Thailand (Ko Samui). It is very popular in southern Thailand.
Heat oil in a wok or large pan, add curry paste (use it carefully at first, as it’s very spicy!), and stir until the oil and paste are combined. Add diced meat and fry lightly. Deglaze with coconut milk and water, add lemongrass (use it carefully, as it has a strong flavor) and eggplant pieces (fairly small cubes), and simmer over medium heat for about 10-15 minutes, then reduce slightly. Add mint leaves 5 minutes before the end. If you like, you can add some cashews. Side dish: Thai fragrant (jasmine) rice (required!), not regular rice. Drink: Beer, mineral water
Facebook Comments