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    Green Chicken Curry

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    Green Chicken Curry

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 400g chicken breast
    • 3 tbsp green curry paste
    • 100ml semi-skimmed milk
    • 120ml vegetable stock
    • 1 small aubergine, diced
    • 30ml soy sauce
    • 1 tsp sugar
    • 1 tsp Thai fish sauce (optional)
    • 4 dried kaffir lime leaves, crumbled
    • fresh green chilli, finely sliced, to taste, (optional)
    • fresh basil leaves


    1. Cut the chicken into small pieces.
    2. Bring 30ml of water to boil in a non-stick frying pan or wok and add the curry paste and milk. Stir until well combined. This will take a few minutes. Add the chicken and vegetable stock. Simmer for 5 minutes.
    3. Add the aubergine, soy sauce, sugar and fish sauce, if using, and simmer for about 3 minutes, until aubergine is done. Add the shredded lime leaves, chilli (if using) and torn basil leaves to taste. Mix well and cook for a further 1-2 minutes.
    4. Serve with steamed rice.

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