Green Curry
Ingredients:
- 200 grams of chicken thighs.
- 300ml coconut milk
- Green curry sauce
- 200 grams of eggplant
- Baby corn, green beans
- Kaffir lime leaves
- Herbs: basil, fresh chili or some paprika
Instruction:
- Wash throughout chicken thighs with salt under water
- Slightly stir-fry chicken thigh with garlic to firm skin and enhance flavor
- Boil 200ml of fresh coconut milk, and add green curry sauce
- Adjust the heat lower than the original and cook until you get a thick mixture, then add the chicken thigh. Stir the chicken well to mix with the broth in the pot, about 5-7 minutes, the meat is cooked.
- When the chicken is soft, proceed to add the remaining 100ml of coconut milk to the pot. Boil until simmer then add eggplant, baby corn and green beans to cook.
- Add 2 teaspoons of sugar and 1 teaspoon of fish sauce, ½ teaspoon of chili powder (or chopped fresh chili) and basil leaves, stir well and turn off the heat.