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Categories:
Curry coconut milk Chicken filet egg plant tomatoes lemon leaves fish sauce sugar red pepper fresh basil
Viewed: 51 - Published at: 8 years agoIngredients
- Curry paste 70 gr.
- Coconut milk or cream 330 ml.
- Chicken filet 250 gr.
- Egg plant 70 gr.
- Cherry tomatoes 70 gr.
- Dried lemon leaves 2 pieces
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 big red pepper
- fresh basil for topping 5 gr.
Method
- Stir fry curry paste in oil on medium fire.
- Add coconut milk (or cream mixed with 180 ml. water) and let boil for 1 min.
- Add chicken, egg plant and cherry tomatoes.
- Add lemon leaves, fish sauce and sugar right after wards.
- Simmer curry until chicken done.
- Serve with basil and red pepper.
