Green Thai Chicken Curry

December 10, 2020  /  Harriet Moran-Smith

INGREDIENTS

-Thai green curry paste
- 1 aubergine, cut into chunks
- 300g chicken breasts, cut into strips
- 1 tablespoon of fish sauce
- 2 x tine of coconut milk
- A small pack of green beans

METHOD

  1. Fry about 3 tablespoons of curry paste for a couple of minutes

  2. Add the chicken and cook until browned

  3. Add the fish sauce and coconut milk and bring to the boil

  4. Add the aubergine and simmer for 10 minutes

  5. Add the green beans for the last 5 minutes of the simmer

Serve with rice