Ingredients
- 400 g of sliced chicken
- 200 ml of coconut milk + 150 ml of coconut cream
- 2 tsps of Thai Green Curry paste
- 2 bell peppers, red and green
- 2 baby eggplants
- 1 cup fresh basil, chopped roughly
(to prepare your own green curry sauce: http://tinyurl.com/2gqno3)
Instructions
Preparation : 15 min | Cooking : 30 min
| Best served with steamed Thai rice
1. Cut the chicken into small pieces and pre-cook it gently in a pan with drops of oil.
2. Mix the coconut milk, the coconut cream and the green curry paste in a bowl
3. Add the peppers and baby eggplants to the chicken and cook for few minutes
4. Add the sauce to the chicken and cook gently for 10-15 min
5. Add the basil 5 min before the end
(note that you can also add ginger & lemongrass powder)