Thai green curry chicken

Another Thai food made from the paste I bought in Thailand. I am addicted cooking Thai food as it’s super easy and taste so yummy!!

Thai green curry chicken
70g green curry paste (I am using Blue Elephant)
400ml coconut cream
100ml water
2 whole chicken legs, sliced
70g Thai eggplants (around 5-6), sliced into 1/4 rounds
4 kaffir lime leaves (optional), roughly chopped
2tsp fish sauce*
2tsp sugar*
20 fresh basil leaves, roughly chopped
1 large chilies*, chopped
*vary to personal taste

How to

1.Heat 1-2 tbsp vegetable oil in a sauce pan. Add green curry paste and half of the coconut cream, stir well. Let cook for 2-4 mins until the mixture begins to “crack” or oil is separated. When it is fragrant, add water and the rest of the coconut cream, fry the mixture in medium heat for 2 minutes, stirring frequently to avoid burning.
2. Add chicken legs and cook for 2 minutes
3. Add eggplants, kaffir lime leaves, fish sauce and sugar. Cover and simmer 8-10 mins until cook through.
4. Garnish chili and fresh basil and cook for 1-2 minutes. Ready to serve.


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