Cotswold Cottage Recipes
Thai Green Curry Chicken (a recipe from my future daughter-in-law who is from Thailand)
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Heat the coconut milk in a pot for about 2 minutes over a medium heat, stirring continuously and do not allow to boil. Add the green curry paste and continue stirring until mix is thicker. Add the chicken and the rest of the coconut milk, kaffir leaves, eggplant, chillies and simmer for 10 minutes, then add the fish sauce, dark brown sugar, basil leaves and simmer for a further 10 minutes. Serve with steamed rice.
