Farmstead Thai green curry

Method Print recipe

1. Heat the sunflower oil in a skillet. Fry the diced eggplant briefly and remove from skillet; keep warm.
2. Add the Thai green curry and leave to fry a little, while stirring continuously.
3. Add the coconut milk and kaffir lime leaves; reduce for 5 minutes.
4. Remove the kaffir lime leaves from the sauce and add the chicken breast strips. Cook for 5 minutes with the lid on the pan until the chicken is done (optional - sauce can also be thickened with Maizena Express binder for white sauce).
5. Season to taste with salt & pepper.
6. Top with the palm sugar and the fish sauce and add the eggplant. Garnish with a basil leaf.

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