Usage
Preparation: Ingredients (3-4 servings) - 70g green curry paste (50g for a less spicy dish) - 400ml coconut cream, 100 ml water - 350g chicken fillet (in pieces) - 70g per type of eggplant and/or cherry tomatoes - 2 dried kaffir lime leaves (optional)- 1 tbsp. fish sauce, 1/2 tbsp. sugar- 2 tbsp. rice oil, 1 pc. large red chili pepper- 3 basil leaves (fresh or dried). Recipe Heat the rice oil in a wok and stir-fry the curry paste over medium heat until an aroma is released. Add half of the coconut cream and water. Bring everything to the boil. Mix in the sliced chicken fillet, eggplant and/or cherry tomatoes and then add the kaffir lime leaves, fish sauce and sugar. Let the curry simmer until the chicken fillet is done. Garnish with basil and narrow strips of red chili pepper and serve the curry with Thai jasmine rice.
Ingredients
Ingredients: garlic 17.9%, lemongrass 14.9%, chili pepper 12.7%, shallot 11.7%, galangal, tamarind paste (tamarind, water) 6.7%, coriander 5.6%, salt, fully refined soybean oil , basil oil (fully refined soybean oil, basil leaves), kaffir lime peel, basil leaves, cumin powder, chinese ginger, turmeric, nutmeg powder, white pepper powder. Produced in a factory that processes sesame and peanuts.
