Thai Green Curry Chicken

Ingredients

• 1.5 kg Chicken Thighs with bones
• Valcom Thai Green Curry Paste 210g
• Coconut cream 400mL x2
• Kaffir lime leaves 50 g
• Raw Sugar 2 tsp
• Fish Sauce 2 tsp
• Eggplant x1
• Jasmine rice

Method

1. Roughly cube chicken thigh into 3-4 cm chunks.
2. Add 1 x jar of Valcom Thai green curry paste into large pot under medium heat for 2 mins while stirring paste.
3. Add 800 mL coconut cream (2 cans) and mix thoroughly with paste.
4. Add 1.5 kg chicken. Leave on medium heat until the cream just starts to separate (should see bubbles). Change to low heat and stir to prevent separation.
5. Add eggplant, roughly cubed. Simmer on low heat for 30 mins or until chicken has been thoroughly cooked. Stir regularly to prevent cream separation.
6. Serve with plain rice, preferably jasmine.

Product used in recipe

• Valcom - Valcom Curry Paste Green