Thai Green Curry Chicken
Ingredients
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Nutrition Information1 Serving
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Method
- Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
- Stir in Coconut Cream, water and bring to the boil.
- Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
- Garnish with basil leaves. Serve with steamed rice.