Chicken Green Curry

I believe that the green curry chicken should be a favorite Thai food for many people. This recipe includes chicken meat and chicken blood as well. Which is indispensable at all is eggplant. Add the spiciness and color from the red curry paste.

Chicken Green Curry Ingredients

  • 500 grams of coconut milk
  • Coconut milk, 700 grams
  • 600 grams of chicken
  • 4 tablespoons green curry paste
  • 2 tablespoons red curry paste
  • 1 + 1/2 tablespoons palm sugar
  • 5 tablespoons fish sauce
  • 70 grams of eggplant (or as you like)
  • 15 eggplants (or as you like)
  • 2-3 red + green chillies (or as you like)
  • 1 chicken blood
  • 30 grams basil

How to Cook Green Curry with Chicken

  1. Prepare to cut various appliances, take the eggplant soaked in brine. And blanched chicken blood for about 5 minutes
  2. Heat the pan, add about 300 grams of coconut milk and simmer to break it. Add green curry paste with red curry paste and stir until fragrant. Add red curry paste as well because they want more spiciness and better color. Add chicken and stir-fry with curry paste until cooked. Add the rest of the coconut milk, both the coconut milk and the coconut milk. Heat it until it boils. Put the eggplant into it. Followed by boiled chicken blood
  3. Season with fish sauce and palm sugar, stir well. Before cooking, taste the flavor first or add it until you like it because each chili has different salinity. For those who prefer sweeter or more salty, add fish sauce and palm sugar. When the brinjal is cooked, add the eggplant. When cooked, add basil leaves and chili peppers, turn off the heat, serve with rice or rice noodles.

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