Green Curry With Chicken Thighs Recipe by เด็กอ้วน
Green Curry with Chicken Thighs Cooking Instructions 40 minutes 1 Rinse the chicken thighs and chicken blood, drain well, and cut into bite-sized pieces. Set aside. 2 Heat a pan over medium-low heat. Add 1 cup (250 milliliters) of the coconut milk and simmer until the oil separates. Add the green curry paste and stir-fry until fragrant. 3 Once fragrant, pour in the remaining coconut milk. Add the chicken and stir-fry, then add the water. Cook until the chicken is about 90% done. 4 When the mixture comes to a boil, add the Thai eggplants (make sure the water is boiling so the eggplants don’t turn brown). Season with fish sauce, salt, and palm sugar. Once the sugar dissolves, taste and adjust the seasoning as desired. 5 After seasoning, add the reserved chicken blood and bring to a boil again. Add the red chili pepper and Thai basil leaves, then turn off the heat. 6 Serve and enjoy your meal! 1 Rinse the chicken thighs and chicken blood, drain well, and cut into bite-sized pieces. Set aside. 1 Rinse the chicken thighs and chicken blood, drain well, and cut into bite-sized pieces. Set aside. 2 Heat a pan over medium-low heat. Add 1 cup (250 milliliters) of the coconut milk and simmer until the oil separates. Add the green curry paste and stir-fry until fragrant. 2 Heat a pan over medium-low heat. Add 1 cup (250 milliliters) of the coconut milk and simmer until the oil separates. Add the green curry paste and stir-fry until fragrant. 3 Once fragrant, pour in the remaining coconut milk. Add the chicken and stir-fry, then add the water. Cook until the chicken is about 90% done. 3 Once fragrant, pour in the remaining coconut milk. Add the chicken and stir-fry, then add the water. Cook until the chicken is about 90% done. 4 When the mixture comes to a boil, add the Thai eggplants (make sure the water is boiling so the eggplants don’t turn brown). Season with fish sauce, salt, and palm sugar. Once the sugar dissolves, taste and adjust the seasoning as desired. 4 When the mixture comes to a boil, add the Thai eggplants (make sure the water is boiling so the eggplants don’t turn brown). Season with fish sauce, salt, and palm sugar. Once the sugar dissolves, taste and adjust the seasoning as desired. 5 After seasoning, add the reserved chicken blood and bring to a boil again. Add the red chili pepper and Thai basil leaves, then turn off the heat. 5 After seasoning, add the reserved chicken blood and bring to a boil again. Add the red chili pepper and Thai basil leaves, then turn off the heat. 6 Serve and enjoy your meal! 6 Serve and enjoy your meal! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Glazed Baked Donuts Focaccia Pesto Chicken Sandwiches Rosemary Foccacia Fluffy pancake Cheesy veggie dip Glazed Baked Donuts Focaccia Pesto Chicken Sandwiches Rosemary Foccacia Fluffy pancake Cheesy veggie dip Cassava granules salad Paneer Pakora Miyar alayho (spinach soup) Chapati fried idli Khubani ka meetha Super tea Fluffy pancake Black Tea Cake अदरक वाली चाय☕️☕️ 🍰Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🍰 Cassava granules salad Paneer Pakora Miyar alayho (spinach soup) Chapati fried idli Khubani ka meetha Super tea Fluffy pancake Black Tea Cake अदरक वाली चाय☕️☕️ 🍰Vanilla Sponge Cake filled with Plum Jam & Chantilly Cream🍰