Thai Green Curry
15 mins
8 SERVINGS
INGREDIENTS
- 1 pack Sadia Chicken Cubes
- 3-4 tbsp green curry paste
- 2-3 cloves shallots, chopped
- 2 tbsp olive oil
- 1 cup chicken broth or veggie broth
- 1 can coconut milk (full fat)
- 1 tsp sugar
- 1 tsp fish sauce
- 1 Japanese eggplant, thinly sliced into half-moons
- 1 red bell pepper, sliced
- 6–8 kaffir lime leaves
- 1-2 tsp Lime juice to taste
- 1/4 cup fresh Thai basil leaves, torn
- Lime wedges for garnish (optional)"
METHOD
- Heat oil in a heavy bottom pot over medium-high heat. Saute chopped shallots first, then add in curry paste. Stir-fry for about 2-3 min. Then add in kaffir lime leaves.
- Add the stock and continue to stir while scraping the browned bits. Then stir in the coconut milk, add sugar and fish sauce.
- Add in the chicken cubes and eggplant, then bring to a gentle simmer. Simmering uncovered for about 5 mins, or till chicken is cooked and eggplant soften.
- Add a squeeze 1-2 tsp of lime to taste (add more if needed). For more depth, add sugar or fish sauce according to your preferred taste.
- Add basil leaves and it's ready to serve while it's hot! Great with rice!
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