Thai Green Curry
|Chicken||1 Pound, ut into bite size pieces|
|Coconut milk||1 Can (10 oz)|
|Green curry paste||50 Gram|
|Thai eggplants/Regular eggplant||6 Medium, cut into bite size pieces|
|Carrot||1 Medium, cut into bite size pieces|
|Yellow onion||1 Medium, diced|
|Garlic||4 Clove (20 gm), minced|
|Thai chili peppers||3 Medium, cut into pieces|
|Lotus roots/Bamboo shoots||2 Medium, sliced|
|Basil leaves||1⁄2 Bunch (50 gm)|
|Deep fried tofu puffs||1 Packet, sliced|
|Fish sauce||1⁄2 Teaspoon, 4|
|Sugar/Agave nectar||1 Tablespoon (Optional)|
|Oil||2 Tablespoon (For frying)|
1. Take a pan and heat with some oil on medium heat and saute the onions. Add the green curry paste (approx over 3 tablespoons) and the can of coconut milk. Stir until the paste is fully dissolved and simmer.
2. Add the chicken, the Thai chilies and the carrots. Cover the pot and cook for 20 minutes.
3. After 20 minutes add the cut up eggplant and the other ingredients such as the tofu puffs and bamboo shoots or lotus roots and let it simmer until tender.
4. Once done taste the broth and if it is too spicy add a little bit of sugar or agave nectar to balance it out.
5. Serve warm.