Thai Chicken Curry
Thai Chicken Curry
Serves 6
Ingredients
- 1kg Chicken thigh fillets*
- 150g My Divine Foods Green Curry Paste
- 300g Diced Onion
- 400g Diced Eggplant
- 250 g Fresh Green Beans
- 40g Minced Ginger
- 2 tablespoons Fish Sauce
- 400ml Coconut Cream
- ½ bunch Basil
- 250ml Chicken Stock
Method
- Add curry paste to saucepan along with a ¼ of the coconut cream and fry for one minute.
- Add diced Chicken and cook for one minute.
- Add remaining coconut, fish sauce, ginger, onion and stock and simmer until meat is cooked through.
- Add Eggplant and simmer for about ten minutes.
- Add Beans and stir through.
- Turn off heat and stir through fresh Basil leaves.
Serve with steamed jasmine rice.
* Chicken can be replaced with Pork or Prawns