There is no translation available.
Prep Time: 5 mins Cook Time: 15 mins
- 1/3 cup AYAM™ Green Curry Paste
- 500g boneless chicken, diced into 2cm pieces
- 270ml AYAM™ Coconut Milk
- 1 cup water
- 100g eggplant, chopped into 2cm pieces
- 2 kaffir lime leaves, finely sliced
- Basil leaves, to garnish
- Heat a wok or pan over medium-high heat. Add Curry Paste and chicken, stir-fry for 2-3 min.
- Stir in Coconut Cream, water and bring to the boil. Add eggplant and kaffir lime leaves, reduce heat and simmer for 8-10 min until the chicken and eggplant are cooked.
- Garnish with basil leaves. Serve with steamed rice.