20
Ingredients
- 2 tbsp thai green curry paste
- 400 g chicken
- 400 g eggplant
- 1 can coconut milk
- coriander leaves for garnish
- fresh green chili for garnish
Instructions
Start by heating the curry paste with a little coconut milk. When it comes to a boil, add the sliced or chopped chicken.
Cook until the chicken starts to look done, then add the eggplant cut into small pieces and the rest of the coconut milk.
Simmer on low heat until the eggplant begins to soften. Garnish with fresh coriander and green chili.
Notes
Tip: This recipe comes together very quickly if you've made curry paste ahead of time.
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