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168-green-curry

Serves 4

Prep Time: 5 mins    Cook Time: 15 mins

  2D green curry paste  2D light coconut cream 270ml  

Ingredients:

  • 1/3 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:

Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.

Stir in Coconut Cream, water and bring to the boil.

Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.

Garnish with basil leaves. Serve with steamed rice.

Tags: _ Chicken_ Curry_ Thai, Vietnamese cuisine_ Dinner_ All recipes

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