Easy Green Chicken Curry

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1 can coconut milk
• 1/2 cup cubed cooked potato
• 1 cup cubed japanese eggplants or 1 cup regular eggplant
• 1 cup cut zucchini
• 2 tablespoons green curry paste, to taste
• 1 cup chopped fresh basil
• 3 tablespoons fish sauce

Recipe

• 1 steam or boil a large potato; peel and cut into cubes.
• 2 cut chicken breasts, eggplant, and zucchini into bite-sized pieces.
• 3 over low heat, heat the oil in a frying pan.
• 4 stir in the green curry paste and let sauté for 3 minutes.
• 5 add chicken and fish sauce and turn over a couple of times to coat well.
• 6 add the coconut milk and stir until well mixed.
• 7 let it all gently simmer for 20 minutes.
• 8 add the eggplant, zucchini, potato, and basil and cook for another five minutes.
• 9 remove from heat and serve over rice; serves 2.