Ingredients
500 g deboned, skinned chicken breast or thigh, cut into cubes
250 ml coconut milk
2 T green curry paste
fish sauce
sugar
Direction
Saute the green curry paste in 2 tablespoons of coconut milk. Once done, add the chicken, coconut milk, 250 ml of water, fish sauce and sugar according to taste. Cook for some 10 mins. Serve with Jasmin Rice.
You can also add cut eggplants to this dish. I don't have some at the moment so it remains as it is.
