Lemongrass - 2 stalks

Kaffir lime peels - 1 pc

Green bird's eye chilies - 15 pcs

Fresh cilantro roots - 2 pcs

Thai basil leaves - 1 handful

Shallots - 5 pcs

Garlic - 4 cloves

Galangal - 5 slices

Coriander seed powder - 1 tsp

Cumin seed powder - 1 tsp

Salt - 1 tsp

White pepper - ½ tsp

Thai shrimp paste - 1 tsp

Water - 80ml

 

Green eggplants - 4 pcs

Pea eggplants - 1 handful

Boneless chicken thigh - 3 pcs (remove skin cut into pieces)

Coconut milk - 400ml (Split into 2 portions)

Green curry paste

Water (300ml)

Chicken Thigh (3 pcs)

Fish sauce (3 tbsp)

Palm sugar (3 tbsp)

Long beans (5 pcs cut into 4cm length)

Red chili (1 pc)

Kaffir lime leaves (3 pcs)

Thai basil leaves (1 handful)

1) Blend all green curry paste ingredients into smooth paste. Set aside.

2) Quarter green eggplants. Soak in water.

3) Boneless chicken thigh remove skin and cut into pieces.

4) Add in half of coconut milk in wok, boil it until half.

5) Add in green curry paste. Stir to combine until fragrant.

6) Add in water, bring to a boil, place in chicken, fish sauce and palm sugar. Cook for 3 minutes.

7) Add in long beans, green eggplants, pea eggplants, chili, kaffir lime leaves, and coconut milk. Gently boil and cook for 2-3 minutes.

8) Add in Thai Basil leaves. Mix well and turn off the heat.

 

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Hood: Rubine Novara

Hob: Rubine Lotoflexi