On this fun episode, little Tria has an authentic Thai recipe for us and you don't want to miss this one! :)
Ingredients
· 30-50g Kanowan’s green curry paste
· 400ml Aroy-D tinned coconut milk
· 500ml water
· 400g chicken thigh
· 200g fresh Thai aubergines
· 50g fresh Thai pea aubergines
· 1-2 tablespoon of Tiparos’ fish sauce
· 20g fresh Thai sweet basil
· 50g kaffir lime leave
· 3-4 fresh Thai red chilli
Instructions
1. Cut the Thai aubergines in half and cut the chicken thigh into small pieces.
2. Set heat to medium, scope the top of the coconut milk into a pan, stir it.
3. When coconut milk starts bubbling, add the green curry paste and add another 1 tablespoon of coconut milk. Make sure you keep stirring.
4. Once you see the green oil at the top, start adding the chicken thigh and mix well with the curry. Stir in 1-2 tablespoon of fish sauce and add the rest of the coconut milk.
5. Fill the coconut milk tin with half full of water to use up all of the coconut milk and let it boil.
6. Add half of the prepared palm sugar, Thai aubergines and Thai pea aubergines.
7. Scatter with red chilli, basil and kaffir lime leaves to garnish at the top, stir briefly and serve immediately with boiled Jasmine rice.
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