This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.
I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.
1 jar of Thai Choice Green Curry
2 tbsp cooking oil
2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market
6 chicken breasts, boneless, skinless, cut into cubes
4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market
2 medium white potatoes cut into cubes
1 cup of fresh button mushrooms cut in half
1 green bell pepper chopped into chunks
4 baby corns chopped into chunks
Salt according to taste
Brown sugar to minimize spiciness
1 tbsp fish sauce - found in TSC
Fresh basil leaves
Coriander for garnish
Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.
Add the ready made green curry paste and stir-fry it for one minute.
Add the coconut milk and stir to combine, then add the lemon grass and stir.
Add the fish sauce and leave to simmer for another 5 minutes.
Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.
To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.
Add salt as needed, then add the basil leaves
Leave to cook for 20-30 minutes.
Garnish with coriander and serve with steamed rice.