Send to a friend

Chicken with Green Curry...

Vote For This Recipe

Ingredietns:
1 1/2 lb Chicken breast* (Cutting 1½ -inch strips)
1 1/2 - 2 tbsps Green curry paste
1 Medium eggplant (into 2 inches long strips)
13 1/2 oz Skim milk or low fat milk
12 leave Sweet basil leaves
2 1/2 tsps Fish sauce
4-7 Green chili peppers or Jalapeno
Hot steamed Jasmine rice (or 1/2 package of rice noodles)

Preparation:
1. In a saucepan, heat ½ cup of low-fat milk and green curry paste on high heat, until curry paste bubbles.

2. Add chicken, 2 teaspoons of fish sauce and 2 teaspoons of sugar; stir continually and cook for about 4 minutes. Then, add ½ cup of low-fat milk, eggplant, 1 teaspoon of fish sauce, 1 teaspoons of sugar and 10 sweet basil leaves; stir occasionally until chicken is cooked.

3. Garnish with green chili peppers and 5 basil leaves. Serve with steamed rice

*Can be substituted by boneless and skinless beef or pork.