Green/Red Curry with Chicken

Serves

2-3

Ingredients

• 1 cup Trident Coconut Milk

• 2 tablespoons Trident Green or Red Curry Paste. (Use less curry paste, if you prefer a milder curry)

• 300g chicken breasts thinly diced

• 100g mixture diced eggplant, carrot & baby corn - parboiled

• 1 tablespoon Trident Stir-Fry Fish Sauce

• Sugar to taste

• 5 leaves of Kaffir lime - torn

• 10 leaves of sweet basil - torn

• A few slices of red/green chillies

Instructions:

• Put Trident Coconut Milk into the wok on low heat and add Trident Green or Red Curry Paste.

• Bring to a simmer and stir for 1 - 2 minutes.

• Add chicken, stirring till cooked.

• Add eggplant mixture and stir.

• Bring to boil then add Trident Stir-Fry Fish Sauce and sugar to taste.

• Add kaffir lime leaves and sweet basil leaves.

• Decorate with chillies.