Dry Green Curry Chicken Stir-Fry

Name: Dry Green Curry Chicken Stir-Fry
Ingredients: 1 lb boneless, skinless chicken thighs (about 450 grams); 2 tablespoons green curry paste; 2 kaffir lime leaves; 5 Thai eggplants; 1 small handful of fresh Thai basil leaves; 1 tablespoon palm sugar; 1 tablespoon fish sauce

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

Dry Green Curry Chicken Stir-Fry

supatchaya @pusupatchaya

แม่บ้านทำอาหาร ยั่วลูกๆให้กลับบ้านเร็ว

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Ingredients

1 lbboneless, skinless chicken thighs (about 450 grams)
2 tablespoonsgreen curry paste
2kaffir lime leaves
5Thai eggplants
1small handful of fresh Thai basil leaves
1 tablespoonpalm sugar
1 tablespoonfish sauce

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Steps

1

Cut the chicken into bite-sized pieces. Heat a little oil in a pan, add the green curry paste, and stir-fry until fragrant and the oil separates.
2

Tear the kaffir lime leaves and add them to the pan. Add the chicken and stir-fry until cooked through.
3

Season with palm sugar and fish sauce. Taste and adjust the seasoning as needed for a balanced flavor.
4

Add the Thai basil leaves as the final step, stir to combine, then turn off the heat and serve.