Thai Green Curry Chicken

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Thai Green Curry Chicken

Recipe by Justine Schofield

pax icon 4 people   | time 20 minutes
 

Ingredients

  • ⅓ cup AYAM™ Thai Green Curry Paste
  • 500g boneless chicken, diced into 2cm pieces
  • 270ml can AYAM™ Light Coconut Cream
  • 1 cup water
  • 100g eggplant, chopped into 2cm pieces
  • 2 kaffir lime leaves, finely sliced
  • Basil leaves, to garnish
 

Method

  1. Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
  2. Stir in Coconut Cream, water and bring to the boil.
  3. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
  4. Garnish with basil leaves. Serve with steamed rice.