Spinach Fettuccine Green Curry with Grilled Chicken

Ingredients

• Boil water 2 litres

• Iodized salt 1 tbsp

• San Remo Spinach Fettuccine 200 g

• Vegetable oil 3 tbsp

• Green curry paste 25 g

• Evaporated milk 200 ml

• Palm sugar 2 tsp

• Fish sauce 2 tbsp

• Bird’s eye chili 10 g

• Pea eggplant 50 g

• Red spur chili and Crispy fried sweet basil for decoration 

• Add grilled chicken for serving

Method

1. Starting with boiling water in a pot

2. Add iodized salt

3. Boil Spinach Fettuccine to boil for about 8-10 minutes or until cooked and then drain well. 

4. After that put the vegetable oil in a pan

5. Add green curry paste and stir until the smell of the curry comes out

6. Add evaporated milk and mix together

7. Add seasoning with palm sugar, fish sauce, bird’s eye chili, pea eggplant and mix all together

8. Put the Spinach Fettuccine and sauce on a plate and stir together

9. Decorate the plate with grilled chicken, red spur chili and crispy fried sweet basil