Thai Green Curry

Traditional Thai Green Chicken Curry

Oh boy this was delicious! 

Our Mummy Life was just in Thailand & I absolutely LOVED learning all the traditional dishes. Here im going to share one of my fav with you; I myself learnt things I didn't know, like when to mix in the curry paste. It is so easy to put whatever vegetables you want in this dish - just follow the basics with the rest of the ingredients 

(Feeds approx. 4 adults)

Ingredients:

• Green curry paste
• 1 red chilli  (fresh, seeds removed see pic below)
• Baby fragrant eggplants OR Green Beans (baby corn work well too, or whatever veg you have will do!)
• Chicken breasts sliced
• Coconut Milk approx. 350ml (Use more if too spicy)
• Fresh Basil Leaves
• 1 tsp Salt
• 1 tsp Sugar

Simple ingredients

Be sure to remove those seed & inner bits of the fresh chilli

Method:

• Boil ¼ cup coconut milk then add 2 tbl spoon green curry paste – this creates the paste to get the flavors going
• Add another cup of coconut milk, bring to boil & add 1 tsp salt & sugar
• Add the rest of the green curry paste (A little less if you wish to have low spice)
• Add chicken & eggplant (or beans) & boil till chicken cooked approx 15 min
• Once chicken is cooked, Taste & add more coconut milk if too spicy
• At end, add the fresh Basil leaves & fresh chili
• Serve on bed of sticky rice (or simple basmati fine too) 
• Leftover are even better the next day (store in fridge for up to 3 days)*

Feel free to leave a comment below, id love to hear from you

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Claire x