Green curry

By Drum Digital
11 October 2016

Easy and ready in a hurry

By Hope Malau

Serves: 6

Preparation; 10 min

Cooking: 15 min

30 ml (2 T) olive oil

2 aubergines, cubed

45 ml (3 T) green curry paste

400g coconut milk

500 ml (2 cups) chicken stock

10 ml (2 t) anchovies, chopped

15 ml (1 t) lemon juice

10 ml (2 tsp) sugar

600g cooked chicken, shredded

2 handfuls spinach, finely chopped

Steamed rice, to serve

  1. Heat oil in a fry pan over high heat. Add aubergine and stir-fry for 3 minutes, until golden. Set aside.
  2. Add paste to the pan and stir briefly. Add coconut milk, Stock and bring to the boil.
  3. Return aubergine to pan, and then reduce heat to low and simmer for a 5 minutes. Stir in anchovies, juice, sugar, chicken and spinach heat through for 3 minutes.
  4. Serve with steamed rice

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