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Groene curry pasta
Keawwan
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Keawwan
Ingredients:

1,5 tbs. Green curry paste
2 tbs. Cooking oil
1/2 can Coconut milk
300 g. Chicken breast, sliced
6 Thai round eggplants, quarterly sliced
1 can Bambooshoot (if no Thai eggplants available)
4 Dried of fresh kaffirlime leaves
1 tbs. Fish sauce
1 tbs. Sugar
20 Basil leaves
2 Red chilli, sliced

Preparation:

  • Heat the oil in a wok and fry the curry paste for one minute.
  • Add coconut milk and bring to a boil, add chicken, eggplant and kaffirlime leaves.
  • Season with fish sauce and sugar. Once the chicken is cooked add basil and chilli.

Tip:

  • Curry pastes vary in strength and spiciness from mild to fiery hot.
  • Green curry can also be prepared with beef, pork or just vegetables.
  • Serve hot with rice or rice noodles (kanom jeen).