Thai Green Curry

• 300 grams Chicken thigh
• 3 Eggplants
• 100 grams Bamboo shoots
• 5 Green and red bell peppers
• 50 grams Thai green curry paste
• 400 grams Coconut milk
• 1 tbsp Fish sauce
• 4 tsp Sugar
• 2 leaves Kaffir lime leaf
• 1 tsp Shrimp paste (if available)

1. Cut the eggplants into 12 pieces and soak in water.
2. Cut bell peppers in half, take out the seeds and cut into 1 cm pieces.
3. Mince bamboo shoots.
4. Cut the chicken thigh into 1.5 cm cubes.
5. Add a small amount of oil to a pan and saute chicken cubes with the skin on the bottom.
6. When the chicken is lightly browned, turn it over and let it cook through.
7. When the chicken is cooked, first add eggplants, then bamboo shoots, and lastly some bell peppers.
8. When they are cooked, take the pan off the heat.
9. Heat a small amount of oil in a slightly large pot and stir in the green curry paste over low heat until aromatic.
10. Once fragrant, add the marked ingredients and let it boil.
11. When it comes to a boil, add cooked chicken and vegetables and let it boil again to finish!
12. I used this paste and coconut milk.
13. I recommend using coconut milk from a bulk supermarket because it is cheap and creamy.
14. The Carrefour chain of supermarkets carries cheap curry paste.

chicken thigh, eggplants, shoots, red bell peppers, green curry, coconut milk, sauce, sugar, lime leaf, shrimp

Taken from cookpad.com/us/recipes/148183-thai-green-curry (may not work)