Chicken green curry – a Thai favourite! A warm and comforting dish that’s simple to prepare too. Thanks Mekhala for this wonderful recipe!
INGREDIENTS
- 500g The Meat Club chicken breast(cut into 1 inch pieces)
- 200gm/7oz Thai eggplant (halved) or any sort of eggplant (cut into 1 inch pieces)
- 1 tblsp cooking oil
- 1.5 cup coconut milk
- 1/2 cup water
- 1/2 jar Mekhala Organic Green Curry Paste*
- Soy or fish sauce (optional)
- Thai basil/ kaffir leaves (optional)
*Alternatively, you can use The Meat Club’s Green Curry Sauce in place of making the sauce yourself.
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