Green chicken curry

If you’re a curry lover, then this green chicken curry is about to become your new favorite dish. It’s easy to make, but full of flavour: think creamy, spicy, and everything you need in a perfect curry.

The best part? You don’t need to be a master chef to whip this up. A few simple ingredients, a bit of chopping, and you’re on your way to a deliciously aromatic meal.

Perfect for a cozy night in or a dinner party with friends.

Ingredients:

• 4 boneless, skinless chicken breasts
• ~400 g green beans
• 2-3 medium eggplants
• 1 small can of coconut milk
• 4 tablespoons green curry paste
• 2 tablespoons fish sauce
• 1 teaspoon coriander seeds
• A few tablespoons of olive oil
• Basmati rice (about 1 and a half cups)

Preparation:

Peel the eggplants and cut them into cubes. Rinse the chicken breasts and chop them into bite-sized pieces.

Cook the rice according to the package instructions.

In a large wok, heat the olive oil. Once it’s hot, add the curry paste and sauté it briefly. Next, pour in the coconut milk, stir, and let it simmer for a few minutes. Then, add the eggplants, stir well, and cook for about 4-5 minutes.

Next, add the green beans, stir, and let it simmer for about 2-3 minutes. Then, toss in the chicken breast and coriander. Add the fish sauce, mix everything well, and let it cook until the chicken is fully cooked through.

Serve with rice.

If you try the recipe, let me know how you liked it! 😊

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