- 1 chicken breast cubed
- 2 eggplant, cut in strips lengthwise
- 1 tbs olive oil
- Salt to taste
- 5 tbs WORLDFOODS Thai Green Curry Sauce
- PREP: n/a
- COOK: n/a
- SERVINGS: n/a
INGREDIENTS
PREPARATION
- Marinate the cubed chicken breasts in the green curry sauce.
- Meanwhile toss the eggplant strips with olive oil and sprinkle with salt and bake at 170°C until soft and slightly caramelized (takes about 15-20mins).
- Next, bake the chicken pieces until cooked through for about 15mins.
- To assemble take a cube of chicken and wrap with a slice of eggplant. Secure with a toothpick and serve with additional WORLDFOODS Thai Green Curry Sauce for dipping.
