Green Curry with Chicken

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Green Curry with Chicken
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
4
Chicken breasts (each about 120 grams)
2 tablespoons
1
2 tablespoons
1 sprig
Lemongrass (white and light green parts only)
2 centimeters
2
3
1 teaspoon
1 tablespoon
400 milliliters
300 milliliters
200 grams
baby eggplant (or eggplant)
cilantro leaf (for garnish)

Preparation steps

1.

Rinse the chicken breasts, pat dry, and cut into cubes. Sauté in hot oil in a frying pan until golden brown while stirring. Peel the shallots, finely chop, mix with the curry paste and add to the diced chicken. Cut the lemon into thin slices. Peel the ginger and garlic, finely chop and sauté with the lemongrass and the kaffir lime leaves briefly.

2.

Add the sugar and fish sauce and deglaze with the broth. Pour in the coconut milk and let the curry simmer for about 15 minutes. Rinse, trim and cut the eggplant into pieces or slices. Add to the curry and let simmer. Season with salt and fish sauce to taste, garnish with cilantro leaves and serve with rice if desired.