Thai Green Curry
1.
Prepare all the ingredients for green curry paste, remove the seeds from the chili, and take only the stem of the coriander
2.
Chop chili, coriander, ginger, garlic, and shallot at will. Chop lemon leaves and lemongrass into a blender, add 1 to 2 spoons of salad oil, 1 teaspoon of salt, and stir until a paste
3.
Put black pepper, coriander seeds and fennel seeds into a pot and heat for 1 minute to bring out the fragrance
4.
Put the spices in a pestle and mortar and grind them to powder
5.
Put the ground spices into 2 and mix them evenly with a blender to make green curry paste. The sauce can be sealed and stored in the refrigerator for about a week
6.
Prepare the soup, cut the chicken into strips, and shake the coconut milk evenly in advance
7.
Add a tablespoon of salad oil to the wok, heat it over high heat, stir-fry the eggplant and beans, add some salt to taste and serve.
8.
Then add a tablespoon of salad oil, turn to medium heat, add 3 to 4 tablespoons of green curry paste, and fry until fragrant
9.
Pour in 200ml of coconut milk and 100ml of water and heat it to a boil
10.
Add eggplant beans, sugar and fish sauce, simmer for 2 minutes until the eggplant beans are soft
11.
Finally add the chicken, simmer for 2 to 3 minutes, add some salt to taste, serve and sprinkle with coriander leaves
