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Green Curry Fried Chicken Rice Bowl
I once tried Japanese chicken curry rice but didn't like the strong spice aroma, so I adapted it into a rich green curry sauce that I love.
Green Curry Fried Chicken Rice Bowl
I once tried Japanese chicken curry rice but didn't like the strong spice aroma, so I adapted it into a rich green curry sauce that I love.
Cooking Instructions
- 1
Prepare basil water: Blend 4/5 oz (15 grams) Thai basil leaves with 1/3 cup (80 ml) water and set aside.
- 2
Heat a pan and add oil. Sauté the green curry paste until fragrant and the oil separates. Add 3 teaspoons all-purpose flour and stir. Pour in half the coconut milk (about 1/2 cup or 125 ml) and cook until the oil separates again. Add the remaining coconut milk, then the prepared basil water. Season with fish sauce and palm sugar. Add pea eggplant and cook over medium heat until tender. Top with sliced chili peppers, then turn off the heat.
- 3
Slice the chicken breast thinly and marinate with whole milk and fish sauce for about 2 hours. Coat the chicken with all-purpose flour, then dip in beaten egg, then coat with panko breadcrumbs. Fry in hot oil at 300°F (150°C) for 3-4 minutes or until cooked through. Watch the breadcrumbs to avoid burning.
- 4
After frying the chicken, fry the remaining Thai basil leaves over high heat. Arrange everything on a plate and serve as desired.
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