1. Prepare the ingredients, prepare the boneless chicken thighs for marinating, add cooking wine, sea salt, and black pepper in the refrigerator for about 30 minutes.
2. Put all the ingredients into the food processor, one and a half cans of coconut milk, clear water, shrimp paste, fish sauce (the coconut milk contains sugar, so you don’t need to put sugar) if you don’t, you need to add a spoonful of sugar (if you like sweet, you can increase it appropriately)
3. Make it into the color as shown in the picture, sift it, pour it into a snow pan, add lemon leaves to add a refreshing taste, and cook on a low heat. Be sure to low heat!
4. Heat the pan, fry a little olive until the chicken thighs are golden on both sides
5. Add round eggplant and young eggplant (bitter fruit), stir fry, pour in green sauce and beans, cover and simmer for 10-15 minutes
6. Sprinkle spicy millet before serving (don’t eat spicy, ignore it) sprinkle coriander on the plate (don’t put coriander if you don’t eat it)
Tips:It’s really delicious. It’s healthy and delicious to make yourself at home. Thai round eggplant is available for sale. If you don’t have it, you can peel and cut regular eggplants. But I prefer the original Thai green curry chicken taste so I just go straight to it. Buy on the treasure, welcome everyone to share your experience with me
