Ingredients ( 4 people ):
1 tablespoon olive oil
1 onion, chopped
a piece of grated ginger
1 clove garlic, crushed
1-2 tablespoons green curry paste (more if you want more spicy) you can find in grocery stores exotic
375 ml coconut milk
500 g chicken cut into chunks
1 tablespoon lime juice
1 tablespoon fish sauce (Nuoc Nam)
an eggplant and a half red pepper
Preparation:
Cut vegetables into large pieces. Heat oil in a wok or frying pan and lightly fry the eggplant and set aside. In the same pan (you can add oil if needed) add the ginger, garlic, onion, and cook a few minutes. Add the green curry paste and cook 1 minute over high heat. Pour the coconut milk and bring to boil. Add the chicken, lemon juice and red peppers. Reduce heat and simmer 15 minutes, until chicken pieces are tender. At the last moment add the eggplant. Serve with rice.
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Chicken curry (green curry paste)
Ingredients ( 2 people ):
2 escaloppes chicken (or turkey)
1 onion
1 zucchini
1 red bell pepper
30 cl of coconut milk
green curry paste
Preparation:
Wash and cut the vegetables into pieces and meat.
Heat 2 tablespoons of olive oil and cook over high heat the meat and vegetables about 15 minutes. reduce heat and cook about 5 min.ajouter coconut milk and green curry paste to taste, salt, and it’s ready! Serve with a basmati rice