Green Curry Fried Rice ข้าวผัดแกงเขียวหวาน

tbsgreen curry paste
1/4 cup coconut milk 
1-tbsoil 
cupsteamed rice
cups seafood or sliced chicken breast
Asian eggplants, quartered
2-kaffir lime leaves, torn
¼ cup basil leaves
1-red chiliessliced
tbsfish sauce
½ tbssugar
Heat oil in a wok over medium high heat. Add curry paste and sauté until fragrant. Add coconut milk, seafood or chicken and cook through. Add steamed rice and eggplants, and stir well until eggplants are nearly cooked. Add basil leaves, red chili and kaffir lime leaves. 
Serves2

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