Giveaway chicken greenery recipe

Raw Materials

* 400 grams of word-fit sliced chicken meat

* Coconut milk 250 ml

* Coconut milk tail 300 ml

* 2-3 tablespoons of green curry peppers

* 4-part brittle eggplant, 6-8 balls

* ½ cup aubergine

* 1 cup of basil

* 4-5 ripped bergamot leaves

* 1-2 grains of obliquely sliced red or green pepper

* 2 tablespoons fish sauce

* 1-1 ½ teaspoon beep sugar

* 1 tablespoon vegetable oil if you want to help stir fried curry peppers

Making steps

1. Prepare eggplant

Slice the brittle eggplant and soak it in mild brine so it doesn't black. Then flap the water before adding the curry.

2. Simmer coconut milk

Set a pot or pan. Put about half the coconut milk. Use a medium fire. Simmer until the coconut milk starts to break it a little.

If coconut milk doesn't break it easily, add a little vegetable oil.

3. Stir the chili curry

Put the green curry peppers on it, stir with the coconut milk until the onion, darker green, and the oil begins to float.

4. Put the chicken

Put the chicken on it. Stir it to chili curry with chicken. Stir it until the chicken starts to tighten but doesn't have to be completely cooked.

5. Fill coconut milk tail

Put on the remaining coconut milk and elite tail, stir well, and simmer with medium fire until the chicken is cooked.

6. Add eggplant

Put the brittle eggplant and bushy eggplant on it. Press to drown the curry so that the eggplant does not black. Simmer until the eggplant is cooked but still not smudged.

7. Seasoning

It is cooked with fish sauce and peep sugar, tasted to taste, salted, slightly sweet, coconut milk and spicy, curry pepper.

Don't add a lot of sugar. Green curry shouldn't be so sweet.

8. Put herbs

Put in ripped bergamot leaves, sky peppers and basil leaves, gently stir and turn off the light immediately, so that basil leaves are fragrant and not black.

9. Serve

Scoop in the cup. Serve with hot pretty rice or Chinese dessert.

Trick

* Use chicken hips will be softer than chicken breasts.

* Stir the curry peppers to fragrance before adding all the coconut milk. The taste is deeper.

* Eggplant should be put when the curry is boiling and pressed to sink, reducing blackness

* Basil leaves only put on the last

* If you like to concentrate, lower the coconut milk tail slightly.

English: Thai Green Curry with Chicken

Ingredients

Main ingredients

* 400 g chicken, cut into bite-sized pieces

* 250 ml coconut cream

* 300 ml coconut milk

* 2-3 tbsp green curry paste

* 6-8 Thai eggplants, quartered

* ½ cup pea eggplants

* 1 cup Thai basil leaves

* 4-5 kaffir lime leaves, torn

* 1-2 red or green spur chilies, sliced diagonally

* 2 tbsp fish sauce

* 1-1 ½ tsp palm sugar

* 1 tbsp vegetable oil, optional, to help fry the curry paste

Instructions

1. Prepare the eggplants

Cut the Thai eggplants into quarters and soak them in lightly salted water to prevent browning. Drain before adding them to the curry.

2. Simmer the coconut cream

Add about half of the coconut cream to a pot or pan over medium heat. Simmer until the coconut oil begins to separate slightly.

If the coconut cream does not separate easily, add a small amount of vegetable oil.

3.Fry the curry paste

Add the green curry paste and fry it with the coconut cream until fragrant, darker in color, and slightly oily.

4. Add the chicken

Add the chicken pieces and stir until coated with the curry paste. Cook until the chicken starts to firm up, but it does not need to be fully cooked yet.

5. Add coconut milk

Pour in the coconut milk and the remaining coconut cream. Stir well and simmer over medium heat until the chicken is cooked through.

6. Add the eggplants

Add the Thai eggplants and pea eggplants. Press them under the curry liquid to prevent browning. Simmer until just tender, not music.

7. Season

Season with fish sauce and palm sugar. The flavor should be savory, slightly sweet, creamy, spicy, and aromatic.

Do not make it overly sweet; green curry should not taste like Dessert.

8. Add herbs

Add the torn kaffir lime leaves, sliced chilies, and Thai basil leaves. Stir gently, then turn off the heat patiently.

9. Serve

Serve hot with steamed jasmine rice or rice noodles.

# Green curry # Green curry recipe # Give away recipes # Double rice