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Green Curry
A fragrant, creamy coconut curry with green curry paste, chicken and Thai basil.
Sestavine
- 500g chicken thighs, sliced
- 3 tbsp green curry paste
- 400ml coconut milk
- 1 aubergine, chopped
- 100g green beans
- 2 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- Thai basil, red chilli
Priprava
Fry the curry paste in a little of the thick coconut cream until fragrant, about 2 minutes.
Add the chicken and cook until sealed on all sides. Pour in the remaining coconut milk, kaffir lime leaves, fish sauce and palm sugar, and bring to a simmer.
Add the aubergine and green beans, and simmer for 15 minutes until the chicken and vegetables are cooked.
Stir through Thai basil leaves and serve with jasmine rice, garnished with sliced red chilli.
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