Cut the chicken into bite-size pieces. pour the coconut milk into a preheated wok or large skillet over high heat and bring to a boil.
add chicken, garlic and fish sauce to the wok and return to a boil. Lower the heat and simmer gently for 30 minutes, or until chicken is just tender. remove the chicken from the wok with a slotted spoon. keep warm.
stir the curry paste into the wok, add the eggplants, chiles and lime leaves and let simmer for 5 min.
return the chicken to the wok and bring to a boil. Season to taste with salt and pepper, then stir in the colantro. transfer to serving plates and serve with rice
Originally Submitted
7/4/2010
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