Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or ...

Heat the oil in a pan until hot, then add the green curry paste and fry for one minute. Add coconut milk, a little at a time. Add the chicken and fry for about 2 minutes. Add the eggplant.

This instant pot Thai Red Curry Chicken is one ... or Thai eggplant. If you want your veggies a bit more crunchy, cook them ...

Meanwhile, make the green curry: in a saute pan ... Serve as a first course or as an accompaniment to roast chicken or spit roasted lamb. The curry mixture keeps extremely well in a sealed ...