COOKING DIRECTIONS THAI GREEN CURRY PASTE (2 Serves)
1. Place a wok on a medium heat. Add 1 sachet of Thai Green Curry Paste and gradually add ¾ cup of coconut milk. Stir together until fragrant.
2. Add 140g of chicken or meat of your choice and stir until cooked. Add ¼ cup of water and bring to a boil. Then add ½ cup of aubergines, 1 tbsp of ripped kaffir lime leaves and bring to a boil again. Finally, add your preferred amount of sweet basil leaves and sliced red chilies. Turn off the heat and serve with steamed rice, spaghetti, roti or rice noodle of your choice.