Chicken Green Curry



  1. Warm green curry sauce over medium heat, add chicken and cook through
  2. Slice eggplant into quarters
  3. Add eggplant, sweet basil leaves and shredded kaffir lime leaves. Mix well and simmer for 5 minutes. You may substitute eggplant with your favorite vegetables such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini
  4. Serve with steamed jasmine rice, brown rice or roti

Servings: 2

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces


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