Ingredient: |
|
Chicken fillet |
80 g |
Green pea |
1/4 bowl |
Thai eggplant |
3 pc |
Skim milk |
3 Tbsp |
|
|
Seasoning: |
|
Fat free green curry paste |
2 tsp |
Sweetener for cooking |
1 tsp |
Method:
- Cut each Thai eggplant into four pieces, dice chicken fillet .
- Heat up non-stick pan, pan fry Thai eggplant and chicken fillet. Add 2 bowls of water, cook over medium heat for 5-6 minutes.
- Add green curry paste and green peas.
- Add skim milk (if it is too spicy, can add sweetener to reduce the spicy flavor).
- Cook until the sauce becomes thick and ingredients are well done.