Cooking Directions: 1. Stir fry 1 can of Green curry paste with 200 ml of coconut milk until it boil. 2. Add 500 g of chicken and 500 ml of coconut milk and stir until chicken is cooked. 3. Add 250 g of eggplants and keep stirring until it cooked. 4. Garnish with sweet basil leaves and sliced fresh chilli (Serves 6-7).
Produced in a facility that also processes peanuts, sesame and shrimp.
Our website uses cookies and other technologies to help it function and give you the best Wegmans experience. For more information, see our Privacy Policy. By accessing or using our website, you agree to our updated Terms & Conditions.
