Ingredients:

• ü  1.5KG of boneless Chicken Thighs

• ü  1-2 Medium size Egg Plant thinly sliced

• ü  1 small Onion cut into pieces

• ü  1 green Bell Pepper cut into 4-6 pieces

• ü  1 red Bell Pepper cut into 4-6 pieces

• ü  Small to medium size Bamboo shoot cut into pieces

• ü  One stem of Spring Onion stem

• ü  One curry leaf stalk

• ü  2-3 Green Curry paste

• ü  1-2 Tbsp of Avocado Oil

• ü  1tsp of Fish Sauce

• ü  1tsp of Palm Sugar

• ü  2 cups of Coconut Milk

• ü  Handful of Mushrooms

• ü  Couple of Makrut Lime leaves

Instruction:

• ü  Season the Chicken with salt and pepper

• ü  Fry them in medium heat to get the color and put them aside

• ü  Using the same pan, fry both sides of eggplant slices in fat from Chicken

• ü  Using the same pan, add some olive oil and fry the veggies starting with onion and adding rest of the veggies

• ü  Add Bamboo shoots to vegies

• ü  Add Spring Onion, Currey Leaves stalk, and Makrut Lime leaves

• ü  Heat up a separate cooking pot in medium heat and add Avocado oil

• ü  Add Green Curry paste (make sure you have exhaust fan running at full speed), just to fry (no longer than 30 seconds

• ü  Add Coconut Milk and when it starts to bubble up add Chicken and cook few minutes

• ü  Add mushrooms then Eggplants, and rest of the veggies, mixed them well.

• ü  Add rest of the Coconut Milk and you got yourself a Green Curry

The green curry is now ready to serve with jasmine rice. If needed garnish with Thai Basil and a lime wedge. Leftovers will keep up to 4 days in the fridge.