Quick and easy Recipe

A simple hearty meal I usually like to order when I’m dining in a Thai restaurant with plans to share among friends. Perfect for any season.

Ingredients:

• 1 eggplant (chopped in cubes)
• 1 zucchini (chopped in cubes)
• 250 ml of coconut cream/ milk
• 2 pieces of chicken thigh (chopped in cubes)
• 2.5 tablespoon of green curry paste (prefer curry paste produce in Thailand)
• 1.5 tablespoon of sugar
• A dash of salt + MSG
• Some curry leaves
• 3 cloves of minced garlic
• Half minced shallot
• 1 minced lemongrass
• 1 cup of water

How to cook Green Curry:

• Heat the wok in medium heat with cooking oil before adding garlic, shallot and lemongrass to stir fry.
• Add the curry paste to the wok when aromatics are slightly brown, then add zucchini and eggplant and some water. Stir fry it for about 7 minutes until the vegetables are slightly soft before adding the chicken pieces.
• Add the coconut milk and water to the wok before covering it up with a lid. Let it simmer under small heat for 12 to 15 minutes.

Have some rice with your green curry and it’s good to go!