Recipes
Date posted: 14/11/2018
Ingredients
| Sunflower oil | 50ml |
| Eggplant, diced | 500g |
| Thai green curry paste (Bresc) | 30g |
| Thai coconut milk | 650ml |
| Kaffir lime leaves (dried) | 4 pcs. |
| Farmstead farm quality chicken breast fillet uncalibrated | 850g |
| Palm sugar | 10g |
| Fish sauce (or oyster sauce) | 20ml |
| Salt & pepper | to taste |
Method
- Heat the sunflower oil in a skillet. Fry the diced eggplant briefly and remove from skillet; keep warm.
- Add the Thai green curry and leave to fry a little, while stirring continuously.
- Add the coconut milk and kaffir lime leaves; reduce for 5 minutes.
- Remove the kaffir lime leaves from the sauce and add the chicken breast strips. Cook for 5 minutes with the lid on the pan until the chicken is done (optional - sauce can also be thickened with Maizena Express binder for white sauce).
- Season to taste with salt & pepper.
- Top with the palm sugar and the fish sauce and add the eggplant. Garnish with a basil leaf.