Dry Stir-Fried Green Curry Chicken

This dry-style green curry stir-fry is rich, well-balanced, and fragrant with a variety of herbs. Guaranteed delicious!
Dry Stir-Fried Green Curry Chicken
This dry-style green curry stir-fry is rich, well-balanced, and fragrant with a variety of herbs. Guaranteed delicious!
Steps
- 1
Prepare all ingredients and seasonings. Cut the chicken and Thai eggplant into pieces, rinse well, and set aside.
- 2
Heat a pan with a little vegetable oil. Add the green curry paste and stir-fry until fragrant, then add the chicken and stir-fry. Add a little water as needed.
- 3
Add the Thai eggplant, pea eggplant, and kaffir lime leaves. Stir-fry for a while, then add the red chili peppers. Season with fish sauce, palm sugar, and evaporated milk. Stir to combine.
- 4
Add the Thai basil leaves and stir-fry briefly. Turn off the heat.
- 5
Serve hot with steamed rice and enjoy!
People also looked for
Keywords
Similar Recipes
More Recipes
-

Ryan
-

Sarvat Hanif
-

Alex Zimmer
-

Fluffy Lemon & Blueberry Pancakes
Crumbs & Chaos
-

Madhumita Bishnu
-

John Carroll
-

Spicy Pork and Mediterranean Vegetables Pasta
John Carroll
-

Shivani gori
-

Karuna Naveen Chandwani
-

Vegetable Peel Fritters / Pakoras
Bethica Das
-

Crock Pot Girl 🤡
-

Sharon Ellis
-

Creamy Cheesecake Fruit Salad GF
Dan Flynn
-

Dan Flynn
-

Dan Flynn
-

Aish Kaur aggarwal
-

Pork in a creamy artichoke sauce with saffron mash
Miss Fluffy's Cooking (Angie's Italian Cooking)
-

Badawees_Bakery
-

Khabs kitchen
-

Oat flour chapatti with chicken curry
UmmuAbdul
-

Foodbox Sisters
-

Sunita Rani Batra
-

Dr.Madhumita Mishra
-

tabitha mugure
-

Chef Feeddo












