I made some Green Curry Chicken today. Together with some warm steamed rice, it's just the right fix for the cooler weather here in Vancouver these days. I used an authentic ready-made green curry paste imported from Thailand by my Asian grocer in Chinatown. Yummy!
Green Curry Chicken
2 Pcs Chicken Breast (about 400g) Boneless and Skinless
3 Tbsp Green Curry Paste
3 Fresh Kaffir Lime Leaves, torn
1 Can (400 ml) Coconut Milk
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
200 g Small Eggplants, trimmed
1 Red Chilies, sliced
A handful of Thai Basil Leaves
2 Tbsp Of Peanut Oil or Corn Oil
Cut the chicken into smaller pieces and set aside.
In a medium saucepan, heat the oil on a moderate heat and cook the green curry paste until fragrant.
Then add in the chicken and cook for about 5 minutes. Stir in the coconut milk, fish sauce and palm sugar and bring it to a boil and reduce the heat to simmer.
Add the eggplants and cook for another 5 minutes or until the chicken is cooked. Toss in the chilies and basil leaves and adjust seasoning if necessary. Serve warm.