Easy Green Chicken Curry

1. 1

   Steam or boil a large potato; peel and cut into cubes.

2. 2

   Cut chicken breasts, eggplant, and zucchini into bite-sized pieces.

3. 3

   Over low heat, heat the oil in a frying pan.

4. 4

   Stir in the green curry paste and let saute for 3 minutes.

5. 5

   Add chicken and fish sauce and turn over a couple of times to coat well.

6. 6

   Add the coconut milk and stir until well mixed.

7. 7

   Let it all gently simmer for 20 minutes.

8. 8

   Add the eggplant, zucchini, potato, and basil and cook for another five minutes.

9. 9

   Remove from heat and serve over rice; serves 2.

* Per serving · 4 servings · Values may vary.

No additional tips available.