Thai Green Curry with Chicken
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Ingredients
- Chicken Breast – 350g (or Beef)
- Apple Eggplant – 125g (Or Chaokoh Bamboo Shoot – 66g)
- Pea Eggplant – 125g (Or Chaokoh Bamboo Shoot – 66g)
- Red Chili – 1 Quantity
- Green Chili – 1 Quantity
Seasonings
- Mae ploy Green Curry Paste – 1 Packet
- Chaokoh Coconut Milk – 225ml
- Oil – 3 tbsp
- Kaffir Lime Leaves – 5 Leaves (No Stem)
- Palm Sugar – 2 tsp
- Fish Sauce – 1 tsp
- Thai Sweet Basil – 25g
Order Ingredients
Method
Step 1: Heat oil in a wok over medium-high heat. Add Green Curry Paste and stir-fry occasionally until the curry paste begins to sizzle and aromatize.
Step 2: Shake the coconut milk well before use. Pour 225ml of coconut milk into the wok. Stir to combine well. Reduce to low heat.
Step 3: Add chicken breast to the wok. Turn back up to medium heat. Wait for the chicken to be almost cooked. Then, add both Thai eggplants (OR bamboo shoots).
Step 4: Add lime leaves and both chili peppers. Keep Cooking.
Step 5: Next, put in palm sugar and fish sauce. Turn off the heat. Stir to combine well.
Step 6: Add Thai sweet basil. Briefly mix the basil with the rest. Serve hot. Enjoy!