Green Curry Fried Chicken Rice Bowl

Name: Green Curry Fried Chicken Rice Bowl
Ingredients: Fried Chicken Breast; 10 1/2 oz chicken breast (300 grams); 3/4 cup whole milk (200 ml); 1 tablespoon fish sauce; 1 egg; 2 tablespoons all-purpose flour; Panko breadcrumbs for coating and frying; 1 1/4 oz green curry paste (35 grams); 1 cup coconut milk (250 ml); 2 tablespoons rice bran oil (or vegetable oil); 2 tablespoons fish sauce; 1 1/2 teaspoons palm sugar; 3 teaspoons all-purpose flour; 1 1/2 oz pea eggplant (40 grams); 4/5 oz + 1/6 oz Thai basil leaves (15 + 5 grams); 1/3 cup water (80 ml); 5 red chili peppers

กานต์ @cook_14453697

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.

กานต์ @cook_14453697

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.

Saved

Ingredients

Fried Chicken Breast
10 1/2 ozchicken breast (300 grams)
3/4 cupwhole milk (200 ml)
1 tablespoonfish sauce
1egg
2 tablespoonsall-purpose flour
Panko breadcrumbs for coating and frying
Green Curry Sauce
1 1/4 ozgreen curry paste (35 grams)
1 cupcoconut milk (250 ml)
2 tablespoonsrice bran oil (or vegetable oil)
2 tablespoonsfish sauce
1 1/2 teaspoonspalm sugar
3 teaspoonsall-purpose flour
1 1/2 ozpea eggplant (40 grams)
4/5 oz+ 1/6 oz Thai basil leaves (15 + 5 grams)
1/3 cupwater (80 ml)
5red chili peppers

Saved

Steps

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.