Green Curry with Chicken

Ingredients

• 300g chicken thigh
• 2 tbsp green curry paste
• 2 cups coconut milk
• Thai eggplants
• sweet basil
• fish sauce, palm sugar, kaffir lime leaves

Method

• Fry curry paste in thick coconut milk until fragrant and oil separates
• Add chicken and cook; pour in remaining coconut milk
• Add eggplant; season with fish sauce, palm sugar and torn kaffir lime leaves
• Simmer until eggplant is tender; add basil, turn off heat, serve

How to Choose

Fresh aromatic curry paste · rich fresh coconut milk · firm pale-green Thai eggplants with shiny skin, not wrinkled · fragrant fresh basil.

Chef's Secret

Secret: fry the paste in thick coconut milk until the oil separates (green oil floats) for aroma and colour; add basil at the end for fresh fragrance.

Fresh chicken + green curry paste + coconut milk + eggplant full curry set at Fresh Market Online.