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Thai Green Chicken Curry

| Mains | Chicken & Poultry | Thai | Curry & Stir Fry

Ingredients

70g deSiam green curry paste 400ml deSiam coconut milk 250g Gourmet chicken breast 100g eggplant
60g baby corn 1 bunch basil Handful cherry tomatoes Steamed basmati or jasmine rice to serve
Select Ingredients
  • Sara's Organic Roumi Eggplant
    500g
  • Tilda Basmati Rice
    1 Kg
  • deSIAM Green Curry Paste
    70g
  • Gourmet Fresh Chicken Breasts
    1kg
  • deSIAM Coconut Milk
    400ml
+ Add Selected Ingredients to Cart  EGP307.00

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Method:-

  1. Heat 1 tbsp vegetable oil in a sauce pan until very hot. Add green curry paste, stir-fry then add 1 tbsp coconut milk.
  2. Add diced chicken breast, stir-fry to coat the meat with the paste.
  3. Add 400ml of coconut milk and 100ml of water. Bring to a boil.
  4. Add the diced eggplant, baby corn, and cherry tomatoes.
  5. Add 1 tsp salt and 1 tsp sugar. Simmer until cooked through
  6. Garnish with basil and serve with steamed white rice
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