Thai Green Chicken Curry

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INGREDIENTS

Thai Green Chicken Curry

Pic cred: Ruhana Ebrahim Rec cred: @mama_taught_me_well Ingredients: 1 large onion (sliced) 2 tablespoon oil 2 bay leaves 1 packet Woolworth's thai green paste 1 teaspoon ground green chillies 3 large chicken fillets (cut into medium sized cubes) 1 tin coconut cream 1 large brinjal (aubergine/eggplant) 1 tray baby corn Juice of 1 lime 2 tablespoon fish sauce (maizena (corn flour)- optional)

METHOD

1. In a wok saute onion with bay leaves in oil.

2. Add paste and saute for a minute. 3. Add chicken and chillies, stir fry till just sealed. 4. Add coconut cream and mix in. 5. Remove from heat. 6. Slice brinjal into medium sized cubes and slit corn into halves lengthwise. 7. In a pan stir fry baby corn and brinjal. 8. Add to curry with lime juice and fish sauce. 9. Allow to simmer on med-low heat for 15min. 10. Serve with jasmin (or basmati) rice. Notes: 1. May add sauted mushrooms, sugarsnap peas, red peppers or green beans to curry aswell. Depends on your preference. 2. Use coconut cream instead of milk, it is thicker. 3. If you would like the curry thicker, add 1-2 tablespoon of maizena (corn flour) to very little cold milk and mix in. As it simmers it will thicken. 4. I made 1 ½ cups rice to go with curry, you could also serve with noodles or flat bread. #mamataughtmewellrecipes

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