Thai Coconut Green Curry Chicken
Materials
| Coconut Milk | 1 bottle |
| Chicken Thighs | 2 pieces |
| Thai Eggplants | 5 pieces |
| Green Curry Paste | 1 tablespoon |
| Basil Leaves | 10 leaves |
| Sugar | 1 tablespoon |
| Bird's Eye Chili | 2 segments |
How To Make
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Marinate the chicken thighs with a pinch of salt and pepper for 15 minutes. (If you think the quality of the chicken is good enough, you can skip steps 1-2 and cook the raw chicken directly.)
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In a dry pan with the skin side down, sauté the chicken until the skin turns golden and crispy. Remove and cut into pieces. (Do not wash the pan.)
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Wash the small Thai eggplants, remove the stems, and cut them into quarters.
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In the heated pan with the chicken fat, add half a box of Nestlé coconut milk, stirring to enhance the aroma.
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Then, add a tablespoon of green curry paste and continue to stir evenly.
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Once the green curry is aromatic, pour in the remaining coconut milk.
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After mixing the curry and coconut milk well, add the cut eggplants.
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Add the partially cooked chicken pieces, stir evenly, cover, and add a teaspoon of sugar to enhance the flavor. Simmer on medium heat for 10 minutes.
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Before serving, add a few basil leaves. Make sure there's enough broth in the pot, as green curry chicken is a soupy dish.
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Plate it up! My mom made some fried dough cakes today, but if you don't have them, you can use parathas or store-bought corn tortillas as a substitute.
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Wrap the pancakes and enjoy!
