I have a great green chicken and vegetable curry for you today, very tasty and quick to make. It is a recipe that I like to make on my way home from work when I have friends over because I can prepare it in 20 minutes. The coconut milk adds sweetness and the green curry adds spice.... up to your taste! This recipe can be made with shrimps, chicken, or tofu!
Ingredients
1 bunch of Thai Basil
5 Kaffir leaves
2 chicken breasts
3 tbsp. tablespoon of fish sauce
100 g of vegetables (eggplant/zucchini)
2 tbsp. tablespoon of sugar or brown sugar
4 tbsp. tablespoons of vegetable oil (sunflower or peanut)
2 tbsp. 1 teaspoon green curry paste
250 ml coconut milk
Preparations
Prepare the vegetables and the chicken: cut them into pieces
In a wok or large skillet, heat 1 tbsp. tablespoon oil, with the green curry paste and sugar, melt over medium heat
Add the cubed chicken and 2 tbsp. coconut milk
Brown for 2 minutes, add the vegetables and the rest of the coconut milk
Finally, add the Kaffir leaves (remove the central vein to release the aromas)
Finally, add the fish sauce and simmer for ten minutes (high heat) until the chicken is cooked.
Serve with chopped basil and good sticky rice for example!
