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Green Curry - Thai style


For 2 servings:

2 pc chicken breast, cut into bite size
150ml chicken stock
100g green curry paste
20g baby green eggplant
75ml coconut milk
30g coconut sugar OR palm sugar
10g shallots
1 lemongrass root, chopped finely 
1 sprig Thai sweet basil
A handful of kaffir lime leaves, roughly torn
Olive oil
Fish sauce
Sea salt and freshly cracked pepper

Cooking Method

  1. Soak baby green eggplants for about an hour before use.
  2. Place pan on high heat for about 2 minutes.
  3. Add oil, shallots, lemongrass, green curry paste and chicken.
  4. Sauteed for about a minute and add chicken stock and coconut milk.
  5. Cook till a smooth consistency is achieved. Then add sugar. Continue to cook until sugar is dissolved. 
  6. Add eggplants, basil, kaffir lime leaves, fish sauce and season with pepper. 
  7. Bring to boil. 
  8. Serve with fragrant Thai jasmine rice.



Recipe by Chef Jeremy Choo & La Galerie De Dietrich

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