Directions
- 1Cut 300g boneless chicken thigh into medium-sized pieces.
- 2Chop up half an aubergine into medium dices.
- 3Cut one red chili pepper into thin slices.
- 4Finely chop one shallot onion and two to three cloves of garlic.
- 5Bruise one lemongrass to release its fragrant.
- 6Use 100g of canned bamboo shoots.
- 7Heat the pan into medium heat, add two tablespoons of vegetable oil.
- 8Add lemongrass and chopped garlic. Stir for a few seconds.
- 9Add the chopped shallots; stir-fry until slightly brown.
- 10Add three tablespoons of green curry paste and stir-fry until fragrant.
- 11Add half a can of coconut milk (about 200ml). Stir well once it starts bubbling.
- 12Add the chicken pieces; cook for another one to two minutes.
- 13Add half a cup of chicken stock and a quarter cup of water.
- 14Add the remaining coconut milk (200ml).
- 15Add aubergine and cook until soft.
- 16Add one tablespoon of sugar and one tablespoon of fish sauce.
- 17Add bamboo shoots and two kaffir lime leaves.
- 18Add eight to ten snow peas.
- 19Turn off the heat and add a handful of basil leaves.
- 20Finally, add chili slices.
Ingredients
- 300 g boneless chicken thigh or breast
- 0.5 aubergine
- 12 snow peas
- 100 g bamboo shoots
- 1 handful basil leaves
- 2 cloves garlic
- 1 shallot
- 1 stalk lemongrass
- 1 red chili pepper
- 2 kaffir lime leaves
- 2 tbsp oil
- 3 tbsp green curry paste
- 400 ml coconut milk
- 0.5 cup chicken stock
- 0.25 cup water
- 2 tbsp fish sauce
- 1 tbsp sugar
Equipment
panknife
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