Green Curry Coconut Milk Chicken & Vegetable Stew


Ingredients:

Green curry paste 100g

Coconut milk 200ml

Water 200 ml

Sugar 2 tsp

Chickenbreast 300g cut into medium pieces

Eggplant    Chopped into medium pieces

Carrot.         Chopped into small pieces

French beans     Chopped into medium pieces

Bean sprouts

Basil leaves

1. Heat half of coconut milk in a pan. Add in curry paste and stir evenly.

2. Pour in the rest coconut milk and add in sugar. Stir well.

3. Pour in water. Add in carrot. Turn to medium heat. 

4. When it boils and carrot become a bit softened, add in eggplant and French beans. Simmer for 3-4 mins.

5. Add in chicken and bean sprouts. When chickenbreast turn white and done, sprinkle several basil leaves.


Since this dish is spicy. It’s a good idea to be served with plain rice or noodles.

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