Thai Green Curry Chicken

Ingredient

• 1 kg Chicken cut into 2
• 7 round green eggplants, cut into 4 pieces
• 400 ml Coconut milk
• 300 ml Water
• 5 tbsp Oil for frying
• enough salt
• Sufficient chicken broth powder
• 5 Thai basil leaves
• 3 sheets of lime leaves

Puree Seasoning/Green Curry Paste

• 10-15 green chilies
• 8 pieces of green chili
• 1 lemongrass stalk
• 2 cm Galangal
• 2 stalks of coriander root
• 8 cloves of onion
• 5 cloves of garlic
• 1 tsp roasted coriander
• 1/2 tsp roasted cumin
• 1/2 tsp shrimp paste
• 2 lime leaves
• 2 basil leaves
• 1 tsp white pepper

How to make

• 1. Wash the chicken that has been cut into pieces, and drain.
• 2. Heat the oil, stir-fry all the spices that have been mashed until fragrant, add the chicken and lime leaves, stir briefly.
• 3. Enter the water, then cook the chicken for 25 minutes, after that pour the coconut milk, add the salt, and the chicken stock powder, mix well,
• 4. Enter the eggplant pieces and cook for a while. Turn off the heat and sprinkle with Thai basil leaves, remove and serve.

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