An Easy, Colorful Green Chicken Curry
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.