This recipe is my personal take on Thai Green Curry.
Hints & Tips
- I have used eggplant and zuchini in this recipe. However, these an be substituted for capsicum, baby sweet corn or other vegetables of a combined similar quantity.
- Curry is best made the day before as the flavour improves over time.
- Curry can be served with boiled rice or roti bread.
- GF, DF, SF
- Category: Chicken, Dairy Free, Gluten Free, Main Course, Sugar Free
Ingredients
- 1 Jar Valcom Authentic Thai Green Curry Paste
- 1 kilogram Skinlesss Chicken Thigh Fillets, Cut into 2cm Cubes
- 1 Large Eggplant, Cut into 2cm Cubes
- 2 Medium Zucchini, Sliced into 1cm Wide Pieces. If the Zucchini is wide, cut each slice in half.
- 1 1/2 Tins Coconut Milk
- 6 tablespoons Olive Oil
Instructions
- Heat 3 tablespoons of Olive Oil in a large wok.
- Add half the jar of Thai Green Curry paste and fry in the oil for 5 minutes, stirring all the time.
- Add in the chicken and stir fry until the chicken is almost cooked. Remove from wok and set aside.
- Add the remaining 3 tablespoons of Olive Oil into the wok.
- Add the remaining jar of Thai Green Curry paste and fry in the oil for 5 minutes, stirring all the time.
- Add in the eggplant and zucchini and stir fry until almost cooked.
- Add in the chicken and mix well.
- Add in the coconut milk and simmer on a medium heat for 10-15 minutes until the sauce thickens.
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