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Thai Green Curry Chicken

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 500kcal


  • 2 tsp corn oil
  • 150 g green curry paste
  • 200 g chicken breast skinless, cut into cubes
  • 1 eggplant diced
  • 1 red capsicum diced
  • 2 carrots diced
  • 2 tbsp water
  • 250 ml low-fat milk
  • 100 ml water
  • 4 kaffir lime leaves sliced
  • 1 tbsp sugar
  • 12 slices of wholemeal bread


  • Heat oil in a non-stick pan, add in the green curry paste and stir-fry for about 1 minute or until fragrant.
  • Add in chicken and stir-fry for 3 minutes.
  • Then add eggplant, red capsicum, carrots and lime leaves, and stir-fry until chicken is cooked.
  • Add in low-fat milk and water, and bring to a boil. Simmer for 5–10 minutes until vegetables are tender.
  • Serve with wholemeal bread.

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