Green curry chicken

Green Curry Chicken 1 1
Green Curry Chicken 
RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS

  • 200 grams Chicken breast, sliced
  • 1 Cup Coconut milk
  • 1-2 tbsp Vegetarian green curry paste
  • 1 Cup Water
  • 4 Thai eggplants, quartered
  • 1/4 Cup Pea eggplants
  • 10 Slices Red spur chili
  • 3 Leaves Kaffir lime
  • 10-15 Leaves Thai sweet basil
  • 2 tbsp Vegetable cooking oil

SEASONINGS:

  • 1 1/2 tbsp Fish sauce
  • 1 tbsp Palm sugar

INSTRUCTIONS

  • With oil in wok, add green curry paste and heat. Add coconut milk gradually while stirring.
  • Add chicken and cook until 50% cooked.
  • Add Thai eggplants and pea eggplants.
  • Add red spur chili slices and kaffir lime leaves
  • Add water and cook on medium for 5 minutes, stir regularly.
  • Add palm sugar and fish sauce.
  • Add sweet basil leaves and cook for 10 seconds. Turn off heat
  • Garnish, serve with jasmine rice, and enjoy.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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