- 1 jar (340g) WORLDFOODS THAI GREEN CURRY SAUCE
- 2 tablespoon cooking oil
- 340g (12.1oz) chicken, cut into cube
- 1 small aubergine, cubed into 2.5cm (1.2in) dice
- 15 fresh basil leaves
- 1 red chili,finely shredded
- PREP: 15M
- COOK: 20M
- SERVINGS: 2
INGREDIENTS
PREPARATION
- Heat oil in a saucepan, add the aubergine and cook until golden brown.
- Add the chicken and cook until browned on all sides.
- Then finally add the curry sauce and simmer over low to moderate heat for 15 minutes or until sauce has thickened, stirring occasionally.
- Stir in Basil leaves just before serving. Garnish with red chilli.
Click here for this recipe by Joel Mielle RECIPE 30 >
