Quick & Easy

Chicken green curry

Green curry paste is one of the hottest of the traditional Thai pastes, coconut cream soothes the fire a little in this green chicken curry.



1.Heat oil in large saucepan; cook paste and about two-thirds of the chilli, stirring, about 2 minutes or until fragrant. Add chicken; cook, stirring, until browned.
2.Add coconut milk, sauce, juice, sugar and eggplants; simmer, uncovered, about 10 minutes or until eggplants are just tender.
3.Add zucchini, basil and coriander; simmer, uncovered, until zucchini is just tender.
4.Serve curry sprinkled with remaining chilli and green onion.

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