Name: Thai Green Curry Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g chicken; 50g Green Curry Paste; 250ml Coconut milk; 3 large cups water; Around 15 slices Fresh nine-story pagoda; 500g Winter bamboo shoots; a little eggplant; a little Green Red Pepper; 1 tablespoon Fish sauce; 2 tablespoons Sugar; 1 tsp salt

Thai Green Curry Chicken

by gwsahot

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

I really don’t know how to translate the name into literal Chinese, so I just translated it literally. Haha Thai food is mainly spicy, and curry is also an indispensable member of "spicy". Among them, green curry is the most spicy, followed by red curry; yellow curry, that is, the curry we normally eat, has the lightest spiciness.
This dish, Thai people will add small red peppers. I can't bear the smell... so I omitted it.
It is said that in ancient times, when Thais made this dish, it would take several days to develop their own green curry paste, the main ingredient in the dish. Now, thanks to the development of science and technology, now only a small can can meet people's needs. However, normal markets such as Wal-Mart cannot be sold, so Taobao. "

Thai Green Curry Chicken

1. Cut the chicken breast into 3 cm pieces, pick the nine-layered pagoda leaves and wash them, cut the green and red peppers and eggplant into small pieces, and use winter bamboo shoots to control water for later use.

2. Take a clean pot, pour 2/3 of the coconut milk, and bring to a boil over medium heat.

3. When the coconut milk in the pot has foamed, add the green curry and stir well.

4. Add 2 large cups of water and bring to a boil.

5. Add the chicken and stir well.

6. After about 5 minutes, add green and red peppers and eggplant, cook for about 3 minutes, then add shredded winter bamboo shoots.

7. Add the remaining coconut milk, fish sauce and water, boil on high heat for about 5 minutes, add sugar, salt and nine-layer tower. Can be out of the pot.

Tips:
1. No fresh nine-story tower can be used, dry. Without dried leaves, you can only use powder. The taste is still the same.

2. Coconut milk is the kind that specializes in cooking, not the beverage we drink.

3. The vegetables in it are also replaced with other ones according to your preference, such as mushrooms, green bamboo shoots and so on.