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Impress friends and family by cooking this spicy and creamy Thai green chicken curry. It's easy and quick to make. Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!
|Green curry paste||70g|
|Aubergine (diced)||½ piece|
|Cherry tomatoes (quartered)||5 pieces|
|Fish sauce (or salt)||1 tbsp|
|Fresh basil||1 bunch|
Stir-fry the curry paste
Heat 1 Tbsp of vegetable oil in a saucepan on high heat. Add the green curry paste and stir-fry then for a couple of minutes before adding 1 Tbsp coconut milk.
Cook the chicken
Add the diced chicken breast into the same pan. Stir-fry to coat the chicken with the paste.
Pour in the coconut milk
Add the remainder of the coconut milk and then bring to the boil.
Throw in the vegetables
Add the diced aubergine, the baby corn, and the cherry tomatoes.
Add the seasoning
Add the fish sauce and the sugar. Simmer the contents of the pan until they’re cooked through.
Plate your dish
Serve your green chicken curry hot with a serving of steamed white rice and dress with a small handful of fresh basil.