Ingredients

2 chicken thighs

4 small Thai eggplants

Half carrot

A few lemon leaves

1 lemongrass

1 shallot

A few basil leaves

2 tablespoons of green curry paste

1 packet of coconut milk

A dash of fish sauce

How to make Thai green curry chicken

Debone the chicken legs and cut them into pieces. Cut the eggplant into 4 parts and slice the carrot. Chop lemongrass and shallots and set aside.

Put a little oil in the pot, stir-fry lemon leaves, shallots and lemongrass until fragrant. Add green curry paste over low heat until fragrant. Add 1/3 of the coconut milk and cook over low heat. After a while

Add 1/3 of the coconut milk and fish sauce, then add the chicken legs, small eggplants and carrot slices. When they are almost ripe, add the last coconut milk and add 2 tablespoons of sugar to neutralize. Spicy.

Reduce the juice over high heat, then put on a plate and top with a few slices of basil. Enjoy it with Thai fragrant rice.

Tips

Fish sauce and green curry paste are already salty, so you don’t need to add salt.

Ingredients such as Thai eggplant, fresh lemon leaves and lemongrass are difficult to buy in general markets. You can try to buy them at large wet markets or online. It will be more authentic this way.