เครื่องปรุงรสและวัตถุดิบ สำหรับทำ"แกงเขียวหวานไก่"

Ingredients for 2 people

300 gr of chicken thigh

250ml coconut milk

200 gr of Thai aubergines

227 gr of Bamboo shoots in water (strips)

25 grams of green curry paste (or more pending if you like more spicy)

12 gr of palm sugar

2 Kaffir lime leaves

1 tablespoon of fish sauce

1 tablespoon of vegetable oil

1 red pepper (to decorate – Optional)

15 gr of Thai basil (Optional)

Elaboration:

Step 1:            In a frying pan, put vegetable oil and fry the green curry paste. When it starts to release its aroma, add a little coconut milk and stir it well

Step 2:            When we see that the coconut milk has separated and has released all its oil, we add the chicken and mix everything well.

Step 3:             Add all the coconut milk, add the fish sauce, sugar, stir well and cook for 10-15 minutes. (until the chicken is done)

Step 4:            Add the kaffir lime leaves without the central nerve, the bamboo and the tai aubergines cut into 4 or 6 pieces, and cook for another 5 to 10 minutes until the vegetables are cooked.

Step 5:            To finish we add the basil and red pepper and ready to serve, It is usually eaten with Thai jasmine rice Or rice noodles (kanom chin)

More links:

https://hot-thai-kitchen.com/green-curry-new-2/