Green Curry Chicken/ グリーンカレー/ แกงเขียวหวานไก่

レシピ

材料・調味料 (2 人分)

Chicken: 400 g

Cooking oil: 1 tbsp

Green curry paste: 3 tbsp

Coconut milk: 2 1/2 cup

Torn kaffir lime leaves: 2 leaves

Red chillies: 2

Sweet basil leaf: 1/4 cup

Palm sugar: 1 1/2 tsp

Thai eggplant: 5-10

Fish sauce: 1 1/2 tbsp

作り方

1: Sauté the green curry paste in oil with medium heat in pan until fragrant.

2: Reduce the heat and gradually ad 1 1/2 cup of coconut milk a little at a time. Stir until a film of green oil surfaces.

3: Add the chicken and kaffir lime leaves, continue cooking for 3 minutes.

4: Transfer to a large pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to a boil add the eggplants.

5: Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.

ポイント

Can add more finely chopped fresh spices like shallot, galangal, garlic, lemon glass, and kaffir lime peel in constant green curry paste to get better taste and smell.

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