Recipe of the month - Thai Chicken Green Curry

- Phantira Vergara

Serves: 4

Ingredients:

* Thai Green curry paste – 20 g. (or more of spicy lover!!)

* Coconut milk – 250 ml.

* Aubergine - 200 g.

* Fresh basil – 20 g.

* Thai small aubergine – 50 g.

* Palm sugar – 1.5 teaspoon (or normal sugar)

* Fish sauce – 2 teaspoon

* Fresh Chilly - 2-3 pieces

Cooking:

1. Prepare all vegetable and meat, cut aubergine into small pieces as well as chicken meat. 

2. Stir green curry paste with 50 ml. of coconut milk and cook gently for about 2 minutes.

3. Add chicken meat* into curry paste, continue stir the meat with the curry paste until the meat is 80% cooked.

4. Add another 100 ml. of coconut milk, turn down the heat to prevent coconut milk over boiled.

5. Add aubergine then continue boiling until aubergine and the meat are cooked.

6. Add some water if the soup looks too thick, or add remaining coconut milk if the soup is not thick enough.

7. Put sugar, fish sauce and fresh chilly.

8. Add Thai small aubergine and turn off the heat before adding fresh basil. 

9. Decorate with small drop of coconut milk, fresh chilly and basil leaf.

10. Ready to be served hot with cooked Thai Jasmine rice.  

*For vegetarian, chicken meat can be replaced by Carrot, Broccoli, etc. then follow the same steps.