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Green Curry with Chicken

David
  • minutes
  • Serves

INGREDIENTS

2

Chicken breast filets, skinless

1 tsp

Thai shrimp paste, dried

3/4 cup

(pea eggplants)

1 cup

Basil, loosely packed leaves

3

stalks Lemongrass

2 cups

Pineapple

3

Red chiles

2 cups

Sweet potatoes

1 1/2 cups

Chicken stock

1/4 cup

Green curry paste

2 cups

Thai coconut milk, canned

4

slices Galangal

8

Thai (eggplants, quartered)