Thai Green Curry
Ingredients
For 2 Servings
- 1 kilogram of chicken cuts
- 6 – 10 Thai eggplant
- Green curry paste
- 20 kaffir lime leaves
- 2 – 3 cups of coconut cream
- 1/2 tablespoon of salt
- 2 cups of water
- 2 red spur chilies
- 6 – 10 stems of Thai sweet basil
Directions
Cooking time : 30 minutes
- Boil about 2 cups of water to a pot
- Added green curry paste and the chicken pieces and wait for 2-3 minutes.
- Tear up the kaffir lime leaves and add them to the curry just to give it a nice fragrance as you boil.
- Boil the chicken in the green curry paste water for about 10 – 15 minutes or so, or until you think the chicken is tender.
- Add in the coconut cream, bring to a boil, stirring delicately, and add salt accordingly.
- Add the Thai eggplant in bite-sized quarters, red spur chilies slice, and boil for just 2 – 3 minutes.
- Turn off the heat, serve with boiled rice and some torn Thai basil leaves.