Green Chicken Vegetable Curry

For the green chicken vegetable curry, first empty coconut milk into the wok or a wide frying pan for the sauce. Add curry paste, stir well. Crush kaffir lime leaves in hand a tiny bit, add, let bubble up. Then reduce the heat, let the liquid simmer for about 5 minutes. Add coconut milk and all remaining ingredients (except pepper), let it get hot and season. Remove the kaffir lime leaves.

Meanwhile, simmer beans in boiling salted water for about 10 minutes on low heat, remove, drain.

Add melanzani, bamboo shoots, beans, chilies and basil to hot curry sauce, bring to a boil, reduce temperature. Stir in chicken, season with salt, let sit for about 5 minutes. The chicken should no longer be raw. Serve the green chicken vegetable curry hot.

Preparation Tip:

Green chicken vegetable curry is served with rice.

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