500 g chicken
1 eggplant
1 small zucchini
1 onion
2 cups chicken stock
1 tin (400 ml) coconut milk
1 tbsp green curry paste (or start of with tsp and add to your liking)
1 tbsp oil
3 bayleafs
Slice chicken into pieces and all the vegetebles into cubes. Heat oil in pan. Add paste and fry onion and chicken. Once browned add eggplant and cook for 5 minutes. Add two cups of chicken stock and coconut milk. Add zucchini. Cook on low for around 20 minutes. Add bay leafs and cook for further 5-10 minutes. Taste to see if it needs more seasoning and season as required.
Serve with rice!
This curry can be made with peas or long beans even cabbage is nice with it.
1 small zucchini
1 onion
2 cups chicken stock
1 tin (400 ml) coconut milk
1 tbsp green curry paste (or start of with tsp and add to your liking)
1 tbsp oil
3 bayleafs
Slice chicken into pieces and all the vegetebles into cubes. Heat oil in pan. Add paste and fry onion and chicken. Once browned add eggplant and cook for 5 minutes. Add two cups of chicken stock and coconut milk. Add zucchini. Cook on low for around 20 minutes. Add bay leafs and cook for further 5-10 minutes. Taste to see if it needs more seasoning and season as required.
Serve with rice!
This curry can be made with peas or long beans even cabbage is nice with it.
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