Thai Green Curry Chicken is one of our absolute favourite go-to comfort foods. We’ve simplified the cooking process with our ORGANIC GREEN CURRY PASTE so anyone can enjoy delicious home-cooking!
1 tbsp Mekhala Organic Thai Green Curry Paste
400ml Coconut Milk
300g Boneless chicken thigh meat, diced
200g Eggplant, diced
100g Button mushrooms, diced
- Cook half of the coconut milk on medium-low heat in a saucepan and reduce until fats separate.
- Add Mekhala Organic Thai Green Curry Paste and fry for 2 minutes.
- Add chicken and fry for 1 minute.
- Add the remaining coconut milk and stir well.
- Add eggplant, mushrooms, water and give the pot a good stir.
- Cover and simmer for 10 minutes.
- Remove cover and serve hot with Mekhala rice.