Curry Chicken in Coconut Milk Recipe

Ingredients : Serves 4

250 ml

3 tablespoons

500 g

750 ml

8

125 g

4

3 tablespoons

1 1/2 tablespoons

20

Thick coconut milk

Curry paste

Fresh chicken breast, cut into bite-sized pieces

Thin coconut milk

Kaffir lime leaves, sliced

Eggplant, cut into cubes

Red chilies, sliced

Fish sauce

Shaved palm sugar or dark brown sugar

Basil leaves

• Heat the thick coconut milk in a pot for about 2 minutes over medium heat.

• Stir continuously and do not allow to boil.

• Add the curry paste and continue stirring until the mixture is thick and fragrant.

• Add the chicken and one third of the thin coconut milk.

• Bring to a boil and gradually stir in the remaining thin coconut milk.

• Add the kaffir lime leaves, eggplant and chilies (leave some chilies for garnishing).

• Simmer for about 10 minutes until the curry is thickened.

• Add the fish sauce, palm sugar and basil leaves.

• Stir to blend thoroughly before removing from heat.

• Garnish with the reserved chilies and serve with steamed rice.