Thai Green Curry

Ingredients:

• 500 gr chicken fillet, diced
• 2 tbsp cooking oil
• 10 large green chilies, seeds removed, pureed
• 5 bird’s eye chilies, pureed
• 5 cm galangal, freshly grated
• 3 lemongrass stalks, trimmed
• 4 lime leaves
• 4 shallot cloves, sliced
• 3 cloves garlic, sliced
• 1 tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• Sugar to taste
• 400 ml thick coconut milk
• 200 ml thin coconut milk
• 100 gr purple eggplant, diced
• 1 tomato, cut into slices
• Basil leaves to taste

How to cook:

1. Heat oil, saute shallots and garlic until fragrant.
2. Add green chili, cayenne pepper, galangal, lemongrass, and lime leaves. Saute until fragrant and cooked
3. Add chicken meat, stir well until it changes color
4. Add turmeric powder, coriander powder, cumin powder, salt, and sugar. Stir well
5. Pour in thick coconut milk, cook until boiling, stirring constantly
6. Add eggplant and tomatoes, cook until vegetables are wilted
7. Pour in thin coconut milk, cook until boiling and sauce thickens
8. Remove from heat and sprinkle with basil leaves. Serve warm

Tips:

1. You can add other ingredients such as shrimp, tofu, or vegetables according to your taste.
2. For a richer flavor, add a little fish sauce
3. Serve green curry with warm white rice