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Green Curry

Serves 4

Prep Time: 5 mins    Cook Time: 15 mins

 coconut-milk-200Green curry paste


• 1/3 cup Ayam Brand™ Green Curry Paste
• 500g boneless chicken, diced into 2cm pieces
• 200ml Ayam Brand™ Coconut Milk
• 250ml water
• 100g eggplant, chopped into 2cm pieces
• 2 kaffir lime leaves, finely sliced
• Basil leaves, to garnish



Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min. Stir in coconut milk, water and bring to the boil. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked. Garnish with basil leaves. Serve with steamed rice.



Tags: _ Chicken_ Rice and noodles_ Coconut lovers_ Curry_ Easy Asian recipes_ Thai and Vietnamese cuisine_ Lunch_ Dinner_ All recipes

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