Thai Green Chicken Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 60 ml (2 fl oz/¼ cup) coconut cream
  • 2


  1. Put the coconut cream in a wok or saucepan and simmer over medium heat for 5 minutes, or until a layer of oil forms on the surface. Add the curry paste, stir to Combine and cook until fragrant.
  2. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and sugar and simmer for 5 minutes.
  3. Add the eggpla