Saturday, August 16, 2008

Green Chicken Curry

1 (14 oz.) can coconut milk
½ -1 can water (can from coconut milk)
1-1 ½ Tbs of Green curry paste (the more paste the hotter it will be)
4 Tb. Sugar
2 chicken breasts cut in small, flat pieces
1 small eggplant, sliced like a banana
½ can bamboo shoots
3-4 bay leaves

In a deep frying pan (or wok) mix together coconut milk, water, curry paste, and sugar. Cook on medium heat. When it begins to boil, add the chicken, eggplant, and bamboo shoots. Boil until chicken is done. Turn off heat and add basil leaves. Let sit 5 minutes and then serve over rice.

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