Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, thai green curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Thai Green Curry is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Thai Green Curry is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook thai green curry using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Thai Green Curry:
- Prepare 300 grams Chicken thigh
- Take 3 Eggplants
- Take 100 grams Bamboo shoots
- Prepare 5 Green and red bell peppers
- Make ready 50 grams Thai green curry paste
- Take 400 grams ♪ Coconut milk
- Prepare 1 tbsp ♪ Fish sauce
- Take 4 tsp ♪ Sugar
- Get 2 leaves ♪ Kaffir lime leaf
- Prepare 1 tsp ♪ Shrimp paste (if available)
Instructions to make Thai Green Curry:
- Cut the eggplants into 12 pieces and soak in water. Cut bell peppers in half, take out the seeds and cut into 1 cm pieces. Mince bamboo shoots. Cut the chicken thigh into 1.5 cm cubes.
- Add a small amount of oil to a pan and sauté chicken cubes with the skin on the bottom. When the chicken is lightly browned, turn it over and let it cook through.
- When the chicken is cooked, first add eggplants, then bamboo shoots, and lastly some bell peppers. When they are cooked, take the pan off the heat.
- Heat a small amount of oil in a slightly large pot and stir in the green curry paste over low heat until aromatic. Once fragrant, add the ♪ marked ingredients and let it boil.
- When it comes to a boil, add cooked chicken and vegetables and let it boil again to finish!
- I used this paste and coconut milk. I recommend using coconut milk from a bulk supermarket because it is cheap and creamy. The Carrefour chain of supermarkets carries cheap curry paste.
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