Green Curry Chicke

Green Curry Chicken. One of Thai curries. That's hot. The curry was a foreigner. Mostfavor the same. This chicken curry recipe. Add curry paste to reduce the proportion wasslightly spicy and the like.

The recipe and ingredients.

1 cup cream.
Curry Paste 50 gms.
250 g chicken.
1 cup skim milk or water.
5 of eggplant.
Chopped 1/4 cup.
4-5 kaffir lime leaves.
Red pepper 1/4 cup.
Basil 1/4 cup.
2 tablespoons fish sauce.
1 tablespoon sugar.

How to make chicken curry.

1. The chicken, skin removed, cut into short pieces. (I recommend using a soft chicken thigh meat, chicken), eggplants, cut cork. Cut into pieces the size of my divided into 2 or 4 pieces depending on size. Soak them in salt water, a mixture of 1 tablespoon of salt per liter to prevent black eggplant. Time using the salt away. Always clear to me eggplant, eggplant cool water to clean the grain, shredded kaffir lime leaves, do not always stick, sliced ​​red pepper turns to glance off if you like spicy chili with the seeds. If you do not like spicy. I turned to my seed, pepper, basil leaves, kept cool. Rinse thoroughly.

2. The pan on the stove. Add coconut milk to boil to crack it. (There is a 3-4 tablespoons of cream in a bowl on the end), then add curry paste. The medium and stir until fragrant (careful, it burns. If it is too dry. Spoon over cream into my room, not too dry).

3. The chicken green curry paste. With the elite. The coconut milk over low heat and wait for the pot to heat (stir occasionally) and keep the water boiling milk over it. Hot but not boiling it.

4. The fried onions to the curry. (Note from the symptoms of sneezing, cough, and people who live nearby) to mix the chicken with the mixture of coconut milk with curry paste and cook for them. Season with fish sauce. When the chicken was cooked, scoop mixture. Skim milk into the pot. Set fire to it and stir the soup begins to boil. Season with sugar. Taste and add seasoning to taste. The first is to taste a little. I put down to taste the vegetables are softened.

5. Up the soup to boiling, add eggplant, kaffir lime leaves, eggplant and tomato paste to the mixture sinking in a soup. Add cayenne pepper, curry leaves, thyme, cover the pot to a boil again. (This step is not required. The eggplant is like air. I do not want it to be black), then turn off the stove. The elite division in the first place. Finished the ceremony.