Thai coco Green curry simmer sauce | 1 can |
Turkey Berries | 40 g |
Boiled Chicken Thighs | 300 g |
Boiled Bread Blood | 100 g |
Kaffir Lime Leaves | 5 g |
Sliced Red Chili | 10 g |
Thai Eggplant | 100 g |
Sliced Red Chili and Thai Basil for garnish
1. Start by shake well Thai coco Green curry simmer sauce,open the can and pour it in a pot.With medium heat slowly boiled up the curry.
2. Add pre-cooked chicken thigh, chicken blood cu rd,Thai eggplant, pea eggplant, sliced red chili,kaffir lime leaf and sweet basil. Mix well.
3. Cover the lid, slowly cook with medium heat for 5 minutesto cook eggplant. Serve them in a bowl, decorate with chiffonade kaffir lime leaf and red chili.
4. Serve together with rice noodle or jasmine rice,fresh vegetable and hard-boiled egg.
Green curry soup (No vegetable) 400 ml.
108/45 Soi Changwattana 20,Changwattana Rd., Pakkred Sub-District, Pakkred District, Nonthaburi Province 11120, Thailand
67 Moo 1, Tumbol Nongklangna, Amphur Muang Ratchaburi, Ratchaburi Province 70000, Thailand