Thai Green Curry Chicken
1.
Cut the cauliflower into small pieces, peel the eggplant, and cut into cubes. The chicken breast is sliced into slices of about 8mm, and then the chicken slices are beaten loosely with the back of a knife, and cut into chicken fillets (chicken slices).
2.
The coconut milk and curry paste are prepared beforehand.
3.
Put half of the coconut milk in the pot and boil it on low heat (a good coconut milk can see the coconut oil on the surface when it is boiling). Put the curry paste in the boiling coconut milk, slowly spread it, and boil it again until it boils.
4.
Add the cut chicken fillet and fry until the surface turns white.
5.
Continue to add the diced eggplant and cabbage flowers, stir-fry evenly and pour in the remaining half of the coconut milk.
6.
Add half a bowl of water, bring to a boil over high heat, simmer for 5-8 minutes, and add appropriate amount of sugar and salt. You can squeeze in lemon juice after serving (please omit if you don't like it).
7.
Today’s material is for 2 people. *A large box of coconut milk is usually about 400ml. In the picture I bought a small box, so I put a box and a half (1 box of 270ml). * Regarding clear water, if the coconut milk is sufficient, it is fine without adding clear water.
8.
*Curry paste will vary in concentration and saltiness due to different brands, so be sure to put less before trying to add it. *If you want to eat a thicker one, just keep turning on the high heat and cook while stirring, so that the soup will collect more. Be careful not to mash the pot.
9.
*The chicken is made with boneless chicken thighs in principle, but the chicken breasts are as tender as chicken fillets as long as they are beaten loosely. *This dish does not need to be oiled, and it is not necessary to put all the ingredients in the oil and fry it in advance like other stews, just pour it directly into it. *Coconut milk has no sweet taste, so you need to add sugar according to your personal taste. I always like sweets, so I put about 2 tablespoons of sugar. * Regarding the simmering time, as long as the eggplant and cauliflower are cooked. *Finally, the sweetness, saltiness and the concentration of curry can be added in appropriate amounts after tasting all the ingredients and boiling it for the first time.
