Green Curry Chicken
4 pers. | 
20 minutes
Ingredients:
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⅓ cup Ayam Brand™ Green Curry Paste
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500g boneless chicken, diced into 2cm pieces
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200ml Ayam Brand™ Coconut Milk
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250ml water
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100g eggplant, chopped into 2cm pieces
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2 kaffir lime leaves, finely sliced
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Basil leaves, to garnish
Preparation:
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Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
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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.
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Garnish with basil leaves. Serve with steamed rice.
