Heat the oil in a sauce pan over medium heat and add Thai green curry paste, stir regularly to prevent the paste from burning. When the curry paste is dissolved and the color changes, go to the next step.
Add coconut cream, chicken and cook until fragrant. Bring to a low boil then add eggplant, kaffir lime leaves, fish sauce, sugar and then coconut milk.
Simmer until chicken is cooked then turn remove from stove and transfer into serving bowl. Garnish with sweet basil leaves.
Just updated your iPhone? You'll find new emoji, enhanced security, podcast transcripts, Apple Cash virtual numbers, and other useful features. There are even new additions hidden within Safari. Find out what's new and changed on your iPhone with the iOS 17.4 update.
Be the First to Comment
Share Your Thoughts