Deriving its colour from green chillies, this green curry recipe is packed with flavour and is super-easy to make on a weekday. Serve over a bowl of jasmine rice. Recipe courtesy of Chef Andrea Buckett.
Deriving its colour from green chillies, this green curry recipe is packed with flavour and is super-easy to make on a weekday. Serve over a bowl of jasmine rice. Recipe courtesy of Chef Andrea Buckett.
2 Tbsp canola oil (30 mL)
3 Tbsp green curry paste (45 mL)
8 boneless skinless chicken thighs, cut into bite sized pieces (8)
2 Asian eggplants, trimmed and diced (2)
1 -14 oz can coconut milk (398mL)
2 Tbsp brown sugar (30 mL)
1 Tbsp fish sauce (15 mL)
2 Kaffir lime leaves, minced (2) or zest of 1 lime (1)
1 cups sliced bamboo shoots (250 mL)
1 red pepper, thinly sliced (1)
¼ cup chopped cilantro (60 mL)
2 Tbsp canola oil (30 mL)
3 Tbsp green curry paste (45 mL)
8 boneless skinless chicken thighs, cut into bite sized pieces (8)
2 Asian eggplants, trimmed and diced (2)
1 -14 oz can coconut milk (398mL)
2 Tbsp brown sugar (30 mL)
1 Tbsp fish sauce (15 mL)
2 Kaffir lime leaves, minced (2) or zest of 1 lime (1)
1 cups sliced bamboo shoots (250 mL)
1 red pepper, thinly sliced (1)
¼ cup chopped cilantro (60 mL)
